tag:blogger.com,1999:blog-491176142430779802017-08-17T22:08:39.058-04:00The Naked KitchenWhole foods. Prepared simply. Enjoyed immensely.Bonnie Kizisnoreply@blogger.comBlogger88125tag:blogger.com,1999:blog-49117614243077980.post-33183590804221450742013-12-23T12:27:00.001-05:002013-12-23T12:27:23.094-05:00Rib Roast and a Food Industry Rant<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EscCZsm3JB8/Urhx6yloI3I/AAAAAAAAAtc/GYuBL6mv2N8/s1600/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-EscCZsm3JB8/Urhx6yloI3I/AAAAAAAAAtc/GYuBL6mv2N8/s320/IMG_0880.JPG" width="320" /></a></div><div><span style="font-family: inherit;"><span style="background-color: white; color: #37404e; line-height: 18px;"><br /></span></span></div><div><a href="http://2.bp.blogspot.com/-O9oVbqNufQA/Urhx8r2j57I/AAAAAAAAAtk/DwJ4KwXpXXo/s1600/IMG_0878.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: inherit;"><span style="background-color: white; color: #37404e; line-height: 18px;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; color: #37404e; line-height: 18px;">Robb Wolf shared an <a href="http://blogs.scientificamerican.com/guest-blog/2013/05/19/dear-american-consumers-please-dont-start-eating-healthfully-sincerely-the-food-industry/" target="_blank">interested article</a> on Facebook today.&nbsp;</span><span style="background-color: white; color: #37404e; line-height: 18px;">I tend to stay away from this topic as I can get a *bit* carried away. However I saw this post today and while simple and relatively nondescript, it hits the nail on the h</span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;">ead. So please excuse me while I take center stage here as this is something I am probably more passionate about than anything else.<a name='more'></a></span></span></div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;"><br />Most of us take food for granted. In fact, if you ask kids now a days where their food comes from you might get answers like "the store", "a can/box", or "the fridge". Some might be sharp enough to know that milk comes from the cow, but few know where Cheerios come from. How can you? There are too many ingredients. But that's besides the point. If I ask YOU where food comes from, you know it is grown by farmers in a field and processed/packed and we buy it at the store, farm market, etc. So that's it, right? Farm to table? Maybe with some processor in between?<br /><br />Try this one on for size. 1 in 6 jobs in the US relates back to the food industry. Oh, you work for a trucking company? Guess what, you need a job and Corporate Food America needs to ship food across the country. So you work for a marketing company? Guess what, Corporate Food America needs to entice the public to buy their "health" food at the store.<br /><br />Why does this matter? Because when we ACTUALLY succeed with a Farm to Table movement, that 1 in 6 jobs drops to 1 in 20 jobs. Maybe even 1 in 100. Farmers get (on average) about 15% of the food dollar. The rest of that money goes to the supply chain- manufacturing, logistics, marketing, research and development (we research and develop our food rather than just grow it, but that's another can of worms).<br /><br />Moral of the story? If we truly push for a paleo lifestyle, we've destroyed our country economically. As if we aren't already fucked enough. Think about that. I don't have an answer, but if I had one Christmas wish it would be to fix our broken food industry.</span></span><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">ENOUGH OF THAT! Rib Roast.&nbsp;</span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">*TRUTH IN LIFE*- roasting anything in the oven should always be your go-to. It's stupid easy, delicious, and generally lends to gracious left overs. And the meats are usually way more affordable. SCORE.</span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">Ian and I have made a conscious effort to move towards organic/grass fed/natural meats as often and whenever possible. It may be more expensive, however it is still cheaper than eating out. To keep the costs managable, however, we have been looking for good deals and larger cuts (until I can sneak a chest freezer into the garage and buy half a cow :). This past week I grabbed a 4lb grass-fed boneless rib roast for $20. We got a solid 3 meals a piece out of it. SCORE.</span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><b><i><span style="font-family: inherit;">Boneless Rib Roast</span></i></b></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><i><span style="font-family: inherit;">The Food</span></i></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">- Boneless rib roast- mine was 4lbs, and I didn't actually measure out any spices. Eyeball it.</span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">- 1 tsp garlic powder</span></span></div><div><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; line-height: 18px;"><span style="font-family: inherit;">- 1 tsp thyme</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1 tsp salt</span></span></div><div><a href="http://2.bp.blogspot.com/-O9oVbqNufQA/Urhx8r2j57I/AAAAAAAAAtk/DwJ4KwXpXXo/s1600/IMG_0878.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-O9oVbqNufQA/Urhx8r2j57I/AAAAAAAAAtk/DwJ4KwXpXXo/s200/IMG_0878.JPG" width="200" /></a><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1/2 tsp pepper</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1/2 tsp cloves</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1/2 tsp coriander</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1/4 tsp ginger</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- dash of cayenne</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- Olive oil</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">- 1 onion, sliced into 1/4" (or smaller) wedges</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><i>The Prep</i></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Pull meat out of fridge, rinse off and/or pat dry with paper towels</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Lay onions on bottom of casserole dish</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Coat the roast in a light film of olive oil to help spices stick. Trust me, this thing has enough fat. Don't need to add much more!</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Put roast on top of onions</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">LET SIT FOR AT LEAST ONE HOUR</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Preheat oven to 450 degrees with about 10 minutes before the hour mark</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><i>The Method</i></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">"Sear" the meat in the uber hot oven for 15 minutes</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Turn oven down to 350</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">Cook the meat for about 18-22 minutes per pound until internal temp is about 135-140 (depending on your liking of done-ness)</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;">SCORE. EASY. Oh, and I took the onions slow cooked and sitting in fantastic tallow, put in a small container, and plan to make a Christmas morning sweet potato hash with it. Recipe to come?! Yes.&nbsp;</span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><br /></span></span></div><div><span style="color: #37404e; font-family: inherit;"><span style="line-height: 18px;"><i>Enjoy :)</i></span></span></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-2546550612223034952012-08-23T20:48:00.000-04:002012-09-03T08:21:37.143-04:00Roasted Marinated Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img height="142" src="http://paleospirit.com/wp-content/uploads/2011/11/closeup1.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr><tr><td class="tr-caption" style="text-align: center;">No. Not my Pecan Pie. <a href="http://paleospirit.com/2011/paleo-pecan-pie-tart/">This Paleo Genius</a>' :)<br />I can't wait to try it. In 6 days.</td></tr></tbody></table><div style="text-align: center;"></div>I love roasting chicken. It's so easy. I mean, like seriously easy. This time I got a little fancy and marinated it a few hours before roasting, but the roasting itself is easy as pie. Well, maybe not that easy. Ever try making a pecan pie? It can get soupppyyy. (I feel like I should copyright that. <a href="http://www.progressive.com/">Progressive</a>, please don't sue me ;)<br /><br /><br /><a name='more'></a>Anywho, I'll get back to the chicken in a minute. Let's do a status update on the <a href="http://the21daysugardetox.com/">21 Day Sugar Detox</a>. I'm on day 15 and doing well! Well, I've cheated a lot. Well, a little. But several times. Okay, so like 8 or so of the 15 days I've has <i>something</i>&nbsp;illegal. Two of the days I had alcohol, I've had quite a few pieces of illegal bacon and sausage, and I'm sure more than my fare share of icky food&nbsp;additives. Unfortunately when you travel a lot for work it is super difficult to prepare for these kind of things. I just got home today from a five day, four night, three different hotel trip for work. Totally sucky, but that's another post...<br /><br />So I fumbled a bit but I did my best. I'd rather slip up just a little for breakfast or dinner rather than go hungry. I didn't have much of an option to bring a lot of food with me (although I shop for food when I can) since I spend so much time on the road. Plus I'm kinda cheap and would rather the company/hotel provide me with food than spending a fortune myself.<br /><br />Back to the shopping thing... this realization dawned on me the other week... I am but ONE person. If I go to the super market to buy dinner for one night, it's practically impossible to find something pre-cooked that doesn't have 18 hundred additives! I've basically been living on Perdue Short Cuts (dinner and lunch the next day) because they seem to be the least harmful. When I'm done with the 21 DSD I can do some of the natural organic sausages, but most of them have fruit and/or cheese in them. Otherwise, everything requires cooking. And most hotel rooms don't come equipped with a stove, frying pan, spices, oils, etc. Alas, compromise is again my best option.<br /><br />So I'm damn glad to be home. Cooking in the comfort of my own kitchen. My own f*$&amp;ing hot kitchen. Seriously, dinner smells great but my apartment is hot as Haiti.<br /><br /><b><i>Roasted Marinated Chicken</i></b><br /><i>The Food</i><br />- 4 split chicken breasts, with skin and bones :)<br />- Salt and pepper to taste<br />- 1/4 cup balsamic vinegar<br />- 1/4 cup olive oil<br />- 4 cloves garlic, minced (or garlic in a jar, cuz I'm cheap)<br />- 1 tbs rosemary<br /><br /><i>The Prep</i><br /><a href="http://2.bp.blogspot.com/-VgQmdERClQM/UDbOvJ7r8KI/AAAAAAAAAns/B60XTeJ2Mdg/s1600/IMAG1381.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://2.bp.blogspot.com/-VgQmdERClQM/UDbOvJ7r8KI/AAAAAAAAAns/B60XTeJ2Mdg/s200/IMAG1381.jpg" width="200" /></a>Sprinkle chicken with salt and pepper, evenly among the 4 pieces, rub in<br />Put the chicken either in a very large bag or in a big ol bowl<br />Pour vinegar, oil, garlic, and rosemary over chicken and mix it all around until everything is evenly spread<br />Seal bag or cover bowl and stick in the fridge for 1-4 hours<br />Preheat oven to 375 and take chicken out of the fridge<br /><br /><a href="http://2.bp.blogspot.com/-baUvwko_yj8/UDbOz7_MHqI/AAAAAAAAAn0/y3e-fHx2cAQ/s1600/IMAG1384.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://2.bp.blogspot.com/-baUvwko_yj8/UDbOz7_MHqI/AAAAAAAAAn0/y3e-fHx2cAQ/s200/IMAG1384.jpg" width="200" /></a><i>The Method</i><br />Put the chicken skin side up in a baking dish<br />Stick in the oven until done<br /><br />Seriously, that's it! Take about an hour or so. Stick a thermometer in the thickest part of the breast and make sure it's over 160-165.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1e4kQFg7SbI/UDbO16mmaRI/AAAAAAAAAn8/gygyKOo-hmE/s1600/IMAG1385+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-1e4kQFg7SbI/UDbO16mmaRI/AAAAAAAAAn8/gygyKOo-hmE/s320/IMAG1385+-+Copy.jpg" width="320" /></a></div><br /><i>Enjoy :)</i><br /><i><br /></i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/08/pennywise-platter-thursday-830th.html">Pennywise Platter</a>&nbsp;and Pain Free&nbsp;Pregnancy's&nbsp;<a href="http://www.painfreepregnancy.org/2012/09/superfood-sunday-september-2nd-2012.html">Superfoods Sunday</a></span>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com1tag:blogger.com,1999:blog-49117614243077980.post-28495816804190893892012-08-12T21:31:00.000-04:002012-08-23T19:28:00.413-04:002 FOR 1!!! Parm-less Gluten Free Chicken "Parm" AND Slow Cooker Tomato Sauce Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RUug1JQjVmc/UChXjyY481I/AAAAAAAAAnI/txqocrRpQwk/s1600/IMAG1402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-RUug1JQjVmc/UChXjyY481I/AAAAAAAAAnI/txqocrRpQwk/s320/IMAG1402.jpg" width="320" /></a></div><br />Yes, I understand that Chicken Parm should insinuate that there is&nbsp;Parmesan&nbsp;cheese&nbsp;smothered&nbsp;all over the top of this dish. And had I not been on the <a href="http://the21daysugardetox.com/">21 Day Sugar Detox</a>, there may have been. But I am, so I nixed the cheese. No big. Add it on it you want. But I think it's delish either way.<br /><br /><br /><a name='more'></a>So update on this whole 21 DSD- rock on. It's been going well, although I could totally go for a Pumpkin Beer right now. Or glass of wine. Or shot of vodka. Okay, I have a problem. Just kidding, not really. Although I do like my drinky. Other than that, easy peasy. I dropped fruit/dried fruit as my daily snacks, get food without cheese if I eat out, and cook everything in coconut oil/olive oil instead of butter.<br /><br />I kinda miss my nuts. Like wayyyy more than my wine. It's been kinda hard to get my fat in for snacks. I just remembered today I have a jar of kamalata olives in my fridge, score! Otherwise I've taken to dipping carrot sticks into my melted jar of coconut oil (I just got an AC unit this weekend, so it's crazy hot in my apartment usually and coconut oil melts fast :)<br /><br />Outside of breakfast the first day and breakfast at home this weekend I haven't had bacon. Of course that's half of the days I've been through so far, but who's counting? Bacon is usually cured with sugar or maple, so technically it's a no go. As is Balsamic vinegar. Although I've kinda ignored that one. Avocado and/or coconut milk in my morning omelets have been a stellar stand in.<br /><br />So. 17 days to do. I think I'll be fine. Especially with ballin' recipes like this. Seriously, I think I liked it way more than any other chicken parm-ish dish I've ever had.<br /><br /><b><i>Parm-less Gluten Free Chicken "Parm"</i></b><br /><i>The Food</i><br />- 2 chicken breasts<br />- 1 cup homemade tomato sauce (recipe below)<br />- 1/3 cup coconut flour<br />- 1/4 tsp salt<br />- 1/4 tsp black pepper<br />- 1/4 tsp paprika<br />- 1/4 tsp garlic powder<br />- 1 egg<br />- 3 tbs coconut oil<br /><br /><i>The Prep</i><br />Preheat oven to 375 degrees<br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M9eHLCSDtlo/UChXKdXT8CI/AAAAAAAAAm4/BvfD1wlEA9I/s1600/IMAG1398.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="119" src="http://1.bp.blogspot.com/-M9eHLCSDtlo/UChXKdXT8CI/AAAAAAAAAm4/BvfD1wlEA9I/s200/IMAG1398.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seared, in process of saucing :)</td></tr></tbody></table>Pound chicken to 1/3 inch, cut each breast in half<br />Line baking tray with foil and spray with olive oil<br />Set up dredge station:<br />&nbsp; &nbsp; 1. Mix coconut flour, half the salt, half the pepper, all the paprika, and all the garlic powder in a bowl<br />&nbsp; &nbsp; 2. Whisk the egg with the remaining salt and pepper<br /><br /><i>The Method</i><br />Heat 1-2 tbs olive oil a skillet over medium-high heat<br /><a href="http://1.bp.blogspot.com/-upzJB7OHuyQ/UChXQzewXpI/AAAAAAAAAnA/uv46Oku0aEc/s1600/IMAG1401.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://1.bp.blogspot.com/-upzJB7OHuyQ/UChXQzewXpI/AAAAAAAAAnA/uv46Oku0aEc/s200/IMAG1401.jpg" width="200" /></a>Dredge chicken in egg first, then coat completely with flour mix<br />Sear chicken, one to two pieces at a time, 2-3 minutes each side (until browned), adding coconut oil as needed<br />*Make sure pan is nice and hot before adding chicken to get a real nice sear<br />Place on baking sheet, and top each with 2 tbs tomato sauce<br />Bake about 20 minutes, until center is over 165 degrees<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k8kVOtuKB-M/UChXqnNJROI/AAAAAAAAAnQ/-Awa06gpLoI/s1600/IMAG1403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="http://3.bp.blogspot.com/-k8kVOtuKB-M/UChXqnNJROI/AAAAAAAAAnQ/-Awa06gpLoI/s320/IMAG1403.jpg" width="320" /></a></div><br /><i>Enjoy :)</i><br /><i><br /></i><b><i>Slow Cooker Tomato Sauce</i></b><br /><i>The Food</i><br />- 6 lbs fresh, field grown, local tomatoes (yes, it makes a difference. otherwise use Roma tomatoes)<br />- 1 large or 2 small onions<br />- 3 cloves garlic<br />- 2 tsp dried basil<br />- 2 tsp dried oregano<br />- 2 tsp dried parsley<br />- 2 tsp salt<br />- 1/4 cup plus 2 tbs olive oil<br /><br /><i>The Prep</i><br />Core tomatoes and cut into quarters.&nbsp;Mash them up a bit<br /><br /><i>The Method</i><br />Heat 2 tsp olive oil with the slow cooker on high<br />Add onions and garlic, let cook for about an hour until nice and soft<br />Add tomatoes, herbs, salt, and remaining oil, mix to combine<br />Turn slow cooker to low and let cook about an hour<br />Using a hand mixer, blend to desired consistency (I went just a tad chunky)<br />Let cook on low for hours. Literally. Like 10-15 hours. Stir whenever.<br />* Mine was a bit watery, so I left the top off for about the last hour to "boil" out some of the water<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B4YuJnU8ar8/UChXFagDTsI/AAAAAAAAAmw/wf9d61n6rJA/s1600/IMAG1397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-B4YuJnU8ar8/UChXFagDTsI/AAAAAAAAAmw/wf9d61n6rJA/s320/IMAG1397.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><i>Enjoy :)</i><br /><i><br /></i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/08/pennywise-platter-thursday-823.html">Pennywise Platter</a>!</span>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-66480916724261525192012-08-07T16:18:00.000-04:002012-08-07T16:18:29.110-04:0021 Day Sugar Detox<br /><b>21 day sugar detox!&nbsp;</b><br /><b><br /></b>So, I'm a day behind their little group thing starting, and I still have some watermelon in my fridge. And I just had some wine. And I still have to buy the&nbsp;<a href="http://the21daysugardetox.com/">book</a>. So I'll be starting a few days, haha.<br /><br />Basically, I've got a few things I'd like to manage.<br />#1 Sleep.<br />#2 Mood swings<br />#3 Definition.<br /><br /><br /><a name='more'></a>The past few months my sleep has been crazy off. Some nights I'll get 6, others 9, some 3. Granted that's cuz my ass was out late that night doing things not meant for this blog, but still. Case and point ;) Some nights I legit cannot fall asleep. Mind will be racing with 800 things and I'm all hot and bothered. Well, that's cuz my cheap ass won't buy an a/c for my apartment.<br /><br />Mood swings is an issue all women deal with. But I'm a total head case. My hormone levels are all whack, probably because I lift too much weight and my testosterone levels are killing the rest, but no worries I still have all of the working parts. And I'm hot.<br /><br />Which brings me to my last point: definition. I'm up to 144lbs. Overall, good. I've needed to get weight back on my bony body. I'm at a good comfort level with it, although I just broke a zipper on a pair of pants today. Granted the pants are old and kinda cheap, but nonetheless, I'd still like to lean myself out a bit and rock out some defined abs.<br /><br />Far as I can tell I'll be giving up fruit, wine, dairy (which I already did), honey/sweeteners, and nuts. I don't think nuts are included, but&nbsp;<a href="http://paleomg.com/">Juli Bauer</a>&nbsp;gave em up and I idolize her. So I'm gonna follow suit and cut them out. Then&nbsp;divulge&nbsp;in them when this is over. Because I could make love to a jar of almond butter. Sorry, graphic, but deal with it.<br /><br />Once I start, you can follow my progress on my workout/diet blog, <a href="http://bonnienutrition.blogspot.com/">Consider It Brought</a>.<br /><br />I'll try to post up some recipes while I'm at it, since that's why you guys are here! Life's a little crazy right now though, so no promises until I can get some of this schtuff under control!<br /><br /><i>Enjoy :)</i><br />Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-24895059587935216072012-07-22T13:57:00.000-04:002012-07-22T13:57:13.468-04:00Just Stay & Eat Veggie Dip!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Fjgt2pRt2IE/UAw8cXJpdSI/AAAAAAAAAmc/NL0N6dTufBw/s1600/IMAG1364.jpg" imageanchor="1" style="background-color: white; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="191" src="http://3.bp.blogspot.com/-Fjgt2pRt2IE/UAw8cXJpdSI/AAAAAAAAAmc/NL0N6dTufBw/s320/IMAG1364.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Palos Verdes, CA</td></tr></tbody></table><br />I'VE MISSED YOU!!! No, it's nothing you did that turned me away for so long. It's me, not you. But these things happen. Sometimes you just have to step back and recollect. Take a new look from a new angle.<br /><br /><br /><a name='more'></a>I have traveled more this summer than any previous summers (check out the picture above from my most recent trip!). Only 8 months in my new job and 7 months in my apartment, I'm still adjusting. GMATs in September, MBA classes now. All while trying to make new friends ((thank gosh for CrossFit :)). <i>I was running ragged!</i>&nbsp;Not sleeping well, having emotional breakdowns, questioning why I am where I am. It was very defeating. And not conducive to keeping blogs.&nbsp;<span style="background-color: white;">Now I can't say I've worked out all the bugs, BUT I've gained new perspective thanks to some very good advice.&nbsp;</span><br /><span style="background-color: white;"><br /></span><br /><span style="background-color: white;">The first piece of advice was to "Just Be". Stop trying to fight everything in your life and accept that things are the way they are. Now that doesn't mean you can't change them if you are unhappy, but it is much harder to change something you can't accept. In order to accept these things, you need to "Just Stay". Stop trying to run away from these things you can't accept. Chances are you put yourself into the situations, so take a step back and understand how you got there, where you are, and where you can go. Then you will empower yourself to take control of your life again.</span><br /><span style="background-color: white;"><br /></span><br /><span style="background-color: white;">Second piece of amazing advice came from our very own womanwithtoomanybikes of the <a href="http://smbakerygfg.blogspot.com/">Gluton Free Glutton</a>. Embrace your feelings. Don't just "shrug it off". If you don't feel right, chances are something is not right. But if you shrug off feelings or ignore feeling, it will be harder to understand what it is that isn't right.&nbsp;</span><br /><span style="background-color: white;"><br /></span><br /><span style="background-color: white;">Her advice didn't end there, though. In fact, you have her to thank for this post today. Life is not a constant; it is always changing and eras come and go. When you feel like an era is coming to end, make sure to focus your energies on your "sanctuaries". For me, it's cooking. And not just for me, for other people. I really enjoy making a dish and sharing it with other people. Yes, I'm big on acceptance. But my friends don't seem to mind :)</span><br /><span style="background-color: white;"><br /></span><br /><span style="background-color: white;">So all of this has lead to me where I am today. Comfortable. Finally! They really weren't lying when they said it takes about 6 months or more to really adjust to a new place. I have finally gotten comfortable with my town (although not where I'd choose to settle), I have a great job (minus the driving!!), but most importantly, I have a great net of friends. And they are great guinea pigs to try new recipes ;)</span><br /><span style="background-color: white;"><br /></span><br /><span style="background-color: white;"><b><i>Summer Squash and Eggplant Dip</i></b></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Wgmwp2uoyXs/UAw8FIwjpII/AAAAAAAAAmA/hGpqEcS83Aw/s1600/IMAG1374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-Wgmwp2uoyXs/UAw8FIwjpII/AAAAAAAAAmA/hGpqEcS83Aw/s320/IMAG1374.jpg" width="320" /></a></div><span style="background-color: white;"><i>The Food</i></span><br /><span style="background-color: white;">- About 2lbs of summer squash, zucchini, and eggplant</span><br /><span style="background-color: white;">- 1 large or 2 small onions</span><br /><span style="background-color: white;">- 1/4 cup Olive oil, plus some extra</span><br /><span style="background-color: white;">- Dried herbs (I used ~1 tsp basil and 1 tsp parsley)</span><br /><span style="background-color: white;">- Salt, pepper, garlic powder* (I used about 1/4 tsp of each)</span><br /><span style="background-color: white;">- 1 tbs Apple cider vinegar (or 2 tbs lemon juice if you have!)</span><br /><a href="http://2.bp.blogspot.com/-9_BceyGPJD0/UAw8KSRnmbI/AAAAAAAAAmI/s7ymxolcJBE/s1600/IMAG1375.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://2.bp.blogspot.com/-9_BceyGPJD0/UAw8KSRnmbI/AAAAAAAAAmI/s7ymxolcJBE/s200/IMAG1375.jpg" width="200" /></a><span style="background-color: white;"><br /></span><br /><span style="background-color: white;"><i>The Prep</i></span><br /><span style="background-color: white;">Preheat oven to 375 degrees</span><br /><span style="background-color: white;">Wash veggies and cut in half lengthwise</span><br />Cut onion into chunks (8 for 1 large, 4 each for 2 small)<br />Spray a foil covered baking sheet with oil<br /><br /><i>The Method</i><br />Coat the veggies and onions with some olive oil (enough to just coat, not dripping)<br />Place on baking sheet, cut side up, and sprinkle with salt<br />Roast for about 1 hour, until super tender and almost mushy<br />Let cool slightly and put all veggies in a processor with 1/4 cup olive oil and p<span style="background-color: white;">ulse until chunky</span><br />Add dried herbs, salt, pepper, and garlic powder to taste and pulse until smooth<br />Add vinegar and mix until combined<br />Garnish with a sprig of fresh basil<br />Devour with some delicious vegetables like carrots, celery, or broccoli for dipping <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-G2NnX1DtaJg/UAw9R-zA-kI/AAAAAAAAAmk/D5j18DrCZKU/s1600/IMAG1379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-G2NnX1DtaJg/UAw9R-zA-kI/AAAAAAAAAmk/D5j18DrCZKU/s320/IMAG1379.jpg" width="320" /></a></div><i style="background-color: white;"><br /></i><br /><i style="background-color: white;">Enjoy :) (with friends!!)</i><br /><i><br /></i><br /><span style="background-color: white;">*Next time I will hopefully have fresh garlic on hand, and will roast that with the veggies instead of garlic powder!</span><br /><br />Recipe inspired from <a href="http://blog.washingtonpost.com/savoringsummer/2006/07/zukeamole.html">Kim O'Donnel's Zuke-A-Mole</a>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-63588306367268165172012-05-31T21:40:00.001-04:002012-05-31T21:42:48.659-04:00CSA SEASON! And Simple Slow Cooker Chicken<div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">&nbsp;<a href="http://2.bp.blogspot.com/-wENTu89FDKk/T8gc4koyRqI/AAAAAAAAAlQ/oP5Ogw1AGuM/s1600/IMAG1058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="251" src="http://2.bp.blogspot.com/-wENTu89FDKk/T8gc4koyRqI/AAAAAAAAAlQ/oP5Ogw1AGuM/s320/IMAG1058.jpg" width="320" /></a></div><br />CSA Season is upon us!! I had my first pick up this Tuesday. Have you signed on yet? If not, it may not be too late. If there are no CSA's around you, look for your local farmers market. They may only run a few days a week, so make sure you schedule them in when to your weekly routine. Oh, wait a minute, you don't know what a CSA is? Well, let me explain :)<br /><br /><br /><a name='more'></a>CSA stands for Community Supported Agriculture. These are farms where you buy a share of the crop for the growing season. Some farms require you to work several hours throughout the season on the farm, helping plant, harvest, weed, etc. Some farms deliver and some farms you need to pick up. Most farms have half share portions (generally enough for two) and a typical share feeds a family of four. Unless you eat a ton of veggies. If so, good for you :)<br /><br />I grew up on a farm where we had our own vegetable garden, harvesting peas, peppers, cucumbers, lettuce, pepper, radishes... you name it! We grew all sorts of fun veggies. And I LOVED to eat them raw. In fact it's only been within the past 4-5 years that I've taken to cooked vegetables. But I digress.. When I moved away from the family farm, I no longer had that luxury. I had to buy all my vegetables from the super market. Fortunately, I worked for a Farm Market for several months, and also joined a CSA. I have moved again, and yet again joined a different CSA for my second season.<br /><br /><a href="http://2.bp.blogspot.com/-HVCysVColkc/T8gc8k08eTI/AAAAAAAAAlY/h4RdG_9eeTY/s1600/IMAG1062.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="129" src="http://2.bp.blogspot.com/-HVCysVColkc/T8gc8k08eTI/AAAAAAAAAlY/h4RdG_9eeTY/s200/IMAG1062.jpg" width="200" /></a>One thing about CSA's is that you don't get to pick your veggies. I mean, typically you get to pick which head of lettuce you want out of the bin, but you don't get to pick cucumbers in May. They aren't ready yet. So you may still have to make regular trips to the supermarket to supplement. It's all about the seasons. Right not, everything we are getting are leafy greens, radishes, and kohlrabi. Carrots will come about soon. Then cucumbers, squash, eggplant, peppers, and of course, TOMATOES! Get your canners ready :)<br /><br />So today's post features two items from my pick up this week: kohlrabi and Swiss chard. Delish!<br /><br /><b><i>Simple Slow Cooker Chicken and Sauteed Swiss Chard</i></b><br /><i>The Food</i><br />- 4 Bone-in, skin on, chicken thighs<br />- 1-2 kohlrabi, 1" chunks<br />- 1 bunch of Swiss chard, thick stems removed and roughly chopped<br />- Salt, pepper, rosemary, garlic powder<br />- 1 tbs butter or fat of choice (butter works wonders with Swiss chard)<br />- Splash of wine or vinegar,<br /><br /><i>The Method- Chicken</i><br />Place kohlrabi chunks on the bottom of a 4 quart slow cooker<br />Season chicken thighs on both sides with salt and pepper to taste<br />Sprinkle with rosemary, about 1 tsp per 3oz of thighs (depends on how big your thighs are, mine were kinda small so I only used about 1 tbs)<br />Set to high, cook for 2.5 hours or until done (160 internal temp)<br /><br /><i>The Method- Swiss chard</i><br />With 10 minutes left on the chicken, prepare Swiss chard<br />Heat skillet over medium high heat<br />Melt butter<br />Add Swiss chard and sprinkle with salt, pepper, garlic powder, and rosemary to taste. I used about 1/4 tsp garlic powder, 4-5 cranks of the fresh pepper grinder, 3-4 shakes of the salt shaker, and 1/2 tsp rosemary<br />Cook about 5-7 minutes until wilted and soft<br />Splash wine or vinegar in the pan to get anything that stuck to the bottom<br /><br />Place the Swiss chard on a plate, top with a chicken thigh and side dress with kohlrabi.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lUe3AJ_YJzU/T8gc1HMx2TI/AAAAAAAAAlI/loaoF-kv22A/s1600/IMAG1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="209" src="http://4.bp.blogspot.com/-lUe3AJ_YJzU/T8gc1HMx2TI/AAAAAAAAAlI/loaoF-kv22A/s320/IMAG1056.jpg" width="320" /></a></div><br /><br /><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com2tag:blogger.com,1999:blog-49117614243077980.post-25424630114397792342012-05-21T21:30:00.000-04:002012-05-31T21:41:09.308-04:00Almond Crusted Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U3_nyQmJoUU/T7rrrho6w8I/AAAAAAAAAk0/2U4dNaaBEiQ/s1600/IMAG1054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="191" src="http://2.bp.blogspot.com/-U3_nyQmJoUU/T7rrrho6w8I/AAAAAAAAAk0/2U4dNaaBEiQ/s320/IMAG1054.jpg" width="320" /></a></div><br /><br />I read a really good article today. Well, it wasn't really an article. More of a post about a guy who was "pissed". And I totally get it. I'm pissed to.<br /><br />Read his spin <a href="http://glennpendlay.wordpress.com/2012/05/20/im-pissed/">here</a>.<br /><br />Read my spin here...<br /><br /><br /><a name='more'></a>Let's go back a few weeks ago. I'm sitting in STS getting my oil changed. Dr. Oz is on the TV. A whole crap load of women are in the audience, ALL in bikinis. And of course, they all want to "get skinny" and "look good" and blah blah. So what does Dr. Genious do? Gives them some&nbsp;concoction&nbsp;of vinegar, eye of newt, toad piss, nail of a witch, and a rose leaf to be beautiful. What ever the hell it was, I was disgusted to over hear this going on. And the massive amount of women that were influenced by the piece of crap.<br /><br />Now to today. I'm hanging out on <a href="http://www.facebook.com/pages/The-Naked-Kitchen/142048432528370">Facebook</a> (yes, I have an addiction), and I read about a post from a friend about eating shrimp and stomaching it for the first time. It just so happened to be the first time he tried it fried. Fail number one. Fail number two might not be so&nbsp;obvious, so let me paint the picture. This friend has recently lost almost 200 pounds. Through exercise mainly, I'm not sure about the diet. But somethingggg tells me a clean diet wasn't on par with that. I mean, if I recently lost 200 pounds, I might take a look at something deep fried and think that it <i>might</i>&nbsp;not be the best idea. Granted, we don't shun fat here in the Naked Kitchen. But we shun deep-vegetable-oil fried, breaded crap food.<br /><br />Education people. It took me less than a month to learn 80% of the information I know on clean eating. The rest of what I know has trickled in here and there, but really it's that first month that I learned what makes the difference. Do me, and all your friends and family, a favor, and share a few tidbits of knowledge with them. Send them a link to <a href="http://www.marksdailyapple.com/#axzz1vYaaur8w">Mark's Daily Apple</a>. Share <a href="http://www.facebook.com/nomnompaleo?ref=ts">Nom-Nom Paleo's</a> Facebook page with them. Cook them a goddamn paleo meal and AFTER they devour it, lay on the knowledge about the health benefits of eating a perfectly paleo meal. And how goddamn easy it is.<br /><br />Whew. Now that's off my chest. Let's cook, shall we?!?<br /><br /><b><i>Almond Crusted Pork Chops</i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mLipDZR4NyM/T7rriYO7dFI/AAAAAAAAAkk/M1esb1Czqd0/s1600/IMAG1052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-mLipDZR4NyM/T7rriYO7dFI/AAAAAAAAAkk/M1esb1Czqd0/s320/IMAG1052.jpg" width="320" /></a></div>&nbsp;<i>The Food</i><br />- 4 pork chops, about 3/4" thick<br />- 1 egg<br />- 1 cup almond meal<br />- 1 tsp thyme<br />- 1/2 tsp fresh cracked pepper, divided<br />- 1/2 tsp salt, divided<br />- Fat of choice<br /><br /><i>The Prep</i><br />Pre-heat oven to 375 degrees<br />Whisk egg and 1/4 tsp each salt and pepper in a bowl<br />Mix almond meal, thyme, and the rest of the salt and pepper in another bowl/shallow dish<br />Cover a baking sheet with foil and spray with olive oil<br /><br /><i>The Method</i><br /><a href="http://4.bp.blogspot.com/-RV2amfHk3wk/T7rrnKo8WrI/AAAAAAAAAks/U5B-FYk3iHE/s1600/IMAG1053.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://4.bp.blogspot.com/-RV2amfHk3wk/T7rrnKo8WrI/AAAAAAAAAks/U5B-FYk3iHE/s200/IMAG1053.jpg" width="200" /></a>Dredge pork chop in egg bath then press into almond meal mix<br />Heat fat of choice (I used coconut oil) over medium high heat in a cast iron skillet (or some kind of skillet. But you should probably stay away from non-stick)<br />Sear pork chops for about 2 minutes a side, until crust is formed (probably need to do in batches, adding more fat as needed)<br />Put chops in the baking sheet and cook in oven until done, about 20 minutes depending on thickness (internal temp about 140)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VmmnL4RCR1I/T7rrwbOuBdI/AAAAAAAAAk8/H1u9fjJwipU/s1600/IMAG1055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-VmmnL4RCR1I/T7rrwbOuBdI/AAAAAAAAAk8/H1u9fjJwipU/s320/IMAG1055.jpg" width="320" /></a></div><br /><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com1tag:blogger.com,1999:blog-49117614243077980.post-61958723333022826992012-05-06T21:18:00.000-04:002012-05-06T21:18:54.623-04:00Country Style Pork Ribs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9fgpMp90ieU/TtueiIKnB1I/AAAAAAAAAb8/djLTXexK0bY/s1600/IMAG0833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9fgpMp90ieU/TtueiIKnB1I/AAAAAAAAAb8/djLTXexK0bY/s320/IMAG0833.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I've been on a pork kick lately. Pork loin, pulled pork, baby back ribs, bacon... Mmm mm delicious! Ironically enough I really don't care for pork chops, although if it's bone in and grilled, I might make an exception. Just so hard to keep it moist! And flavorful... ideas??<br /><br /><br /><a name='more'></a>So something I've been focusing myself on lately has been this listening-to-my-body thing. If I'm craving pork, eat pork! If I'm feeling like I need to back off nuts, cut 'em out for a few days. If I really, really need to eat that piece of chocolate, have at it (in moderation). Our bodies react and crave and reject different foods for a reason. Listen! The cleaner your diet the easier it is to feel these signals and keep from feeling low.<br /><br /><b><i>Country Style Pork Ribs</i></b><br />This was a no brainer recipe. Country style pork ribs, dry seasoned with a magical seasonings mix from my big brother (really, not sure. smells/tastes like allspice, cumin, pepper... I'm sure more than that but it's delicious!) Threw it on the little Foreman style grill, and away I went. Just takes a few minutes. Use a temp gauge to see internal temperature of 145. I served with <a href="http://www.thenakedkitchen.net/2011/10/roasted-beets-eggplant-onions-scallions.html">roasted beets, eggplant, and onions</a>&nbsp;and mashed cauliflower. Pork classically goes well with apples (applesauce, sauteed apples, baked stuffed apples), or maybe some nice sweet potato fries.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aHfhwleSg5g/Ttuei5jG_YI/AAAAAAAAAcE/6JUQfn2TT-Y/s1600/IMAG0836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-aHfhwleSg5g/Ttuei5jG_YI/AAAAAAAAAcE/6JUQfn2TT-Y/s320/IMAG0836.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-54383630806228774922012-04-22T17:39:00.003-04:002012-06-01T08:38:34.117-04:00Half the Battle<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gKb_4rQcedk/T5R6XIKGTRI/AAAAAAAAAkA/hpUZ29tCM38/s1600/primal+mud+run.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gKb_4rQcedk/T5R6XIKGTRI/AAAAAAAAAkA/hpUZ29tCM38/s320/primal+mud+run.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Me @ the Primal Mud Run<br />photo by Sweat Shop</i></td></tr></tbody></table>It's been some time since I've graced my blog with my presence. It's not that I haven't been cooking (although I haven't cooked much), it's just that I'm MAD busy! Between <a href="http://www.agway.com/">work</a>, <a href="http://www.delval.edu/">school</a>, and <a href="http://www.n-ragedfitness.com/newpage.html">CrossFit</a>, I'm surprised I have time for <a href="http://www.primalmudrun.com/">Primal Mud Runs</a>, unWINEding with friends, <a href="http://www.facebook.com/pages/The-Naked-Kitchen/142048432528370">FB</a>, <a href="http://www.regonline.com/builder/site/Default.aspx?EventID=1087192">CrossFit cert</a>... (yes, going in June!!) And haven't cooked anything exciting. Well, that's a lie. I tend to think just about everything I cook is exciting. But I'm biased. Because I cook what I like. Duh.<br /><br /><br /><a name='more'></a>So that's my ramble today. Cook what you like, stupid! Within reason. Basically, keep it paleo. Or mostly. If I'm gonna bake cookies, I'm gonna make em sweet and use honey. If you like pasta, sorry, I don't want you to cook it. Unless you want to be unhealthy and further promote the demise of the human race. Then by all means. Add some <a href="http://www.marksdailyapple.com/how-to-quit-grains/#axzz1so8NLoDX">heroin on the side</a> and don't call 911 if you OD. On either.<br /><br />I digress. Cook what you like. If you like chicken, cook chicken. And cook it the way you like to eat it. For example, I love chicken thighs but hate chicken breasts. Solution? Buy chicken thighs. I am way more likely to cook it and eat it. Another example, I don't like tuna. You will never see a recipe on my page for tuna. Fresh, canned, whatever. I DON'T BUY IT. But I like sardines.<br /><br />Granted, you will need to try new things every once in a while. In fact, they say it takes about 7 times of eating a new food before you turn to like it. I grew up the pickiest eater on the planet. Cheerios, Kraft Mac and Cheese, and plain pasta drenched in butter. That's basically all I ate. But I didn't just wake up one day and start eating new. It was a progress. The first "sandwich" I ate was my&nbsp;sophomore&nbsp;year of high school. First cheeseburger I ate was junior year of college. First sweet potato I ate was senior year. Coconut, avocado, Greek yogurt, offal, Brussels sprouts, fennel, peppers... ALL came within the last two years. Hell, even spices, herbs, and marinades have all been strong within the last 2-3 years.<br /><br />If you make something you don't like, don't make it again. Even if it's "supposed" to be good for you. Creating a negative relationship with your food is way more detrimental than getting vitamin C from an orange. You can <a href="http://www.whfoods.com/genpage.php?tname=nutrient&amp;dbid=109">get it from that broccoli</a>, too. (Sounds crazy, I know, but there are people who don't like oranges but love their&nbsp;coniferous&nbsp;vegetables :)<br /><br />So make a list of the foods you like. And how to you like make them. That's your&nbsp;artillery&nbsp;for the battle. With the right ammo, you will be more likely to fight, and win.<br /><br /><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-91565014858428175632012-04-01T21:13:00.000-04:002012-04-27T08:57:31.425-04:00For You && Mashed Celeriac<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ASHo7ZyS4m8/T3jOxGapB2I/AAAAAAAAAj0/qpXzyOA3agI/s1600/IMAG0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-ASHo7ZyS4m8/T3jOxGapB2I/AAAAAAAAAj0/qpXzyOA3agI/s320/IMAG0032.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Friday conversation:</div><div class="separator" style="clear: both; text-align: left;"><i>Me:&nbsp;</i>I won't be there tomorrow, I'm headed down to the shore for the weekend.</div><div class="separator" style="clear: both; text-align: left;"><i>Friend:</i>&nbsp;It's gonna be nasty and raining, though</div><div class="separator" style="clear: both; text-align: left;"><i>Me:</i>&nbsp;I'd rather be down at the shore house when it's nasty and raining then sitting in my house when it's nasty and raining.</div><div class="separator" style="clear: both; text-align: left;"><i>Friend:</i>&nbsp;Good point.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>Where would you rather be? Is it easily accessible? Is it realistic to go? Then wtf are you doing sitting here? Fortunately my family has a shore house that I can go to anytime I want. It was one of the top three reasons I chose to live where I do now (<a href="http://www.delval.edu/">school</a>&nbsp;and the <a href="http://www.nragedfitness.com/newpage.html">box</a>&nbsp;were the other two reasons :) It is my escape. My time. Yes, I brought school work, work work, and laundry, but where better to do it? It's like a mini vacation. Even it I was only able to get down here for a few hours, it still beats most other options. In my opinion.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What's your get away? The coffee shop down the street for two hours with a favorite book? The park a few towns over where you go running with your dog? Aruba (I wish!)? Maybe it's even in your own house, a room you carved out just for yourself, just the way you want it. Man cave? Craft room? Garage full of <a href="http://www.roguefitness.com/">exercise equipment</a>? Kitchen...? Go there and get away. As often as you can swing it. At least once a month. If it's close to home, shoot for once a week. Do it for you. Screw everyone else. (Ironically, your demeanor will likely drastically improve after spending more time for you which will probably make them like you more.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Speaking of the shore...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Gnarly, man! Seriously. Celeriac root is uber ugly. It's large, kinda hairy, dirty, bumpy, and super delicious. And it's a two-for! Well, more or less. If you couldn't tell by the name, it is the root of celery. So once you harvest your celery, dig up the root and have at it! It does have a similar taste, although much more mild, and can be used much like any other root vegetable. Dice and roast or use in soups or shred and steam as a "rice" replacement. I mashed it with some coconut milk, salt, and pepper as a great stand in for mashed potatoes. You could use a processor or stand mixer to get a smoother consistency, or a hand masher for a muscle workout and chunky consistency.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Mashed Celeriac</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fcptkL6AFWU/TtueRtYw6vI/AAAAAAAAAbk/mou0-dHgpyw/s1600/IMAG0828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-fcptkL6AFWU/TtueRtYw6vI/AAAAAAAAAbk/mou0-dHgpyw/s320/IMAG0828.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><i>The Food</i></div><div class="" style="clear: both; text-align: left;">- 1 celeriac root</div><div class="" style="clear: both; text-align: left;">- 1/4 cup full fat coconut milk, butter, or cream</div><div class="" style="clear: both; text-align: left;">- Salt and pepper to taste</div><div class="" style="clear: both; text-align: left;">*Add in other spices/herbs! Chives, parsley, lemon basil, garlic... get creative!</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>The Method</i></div><div class="" style="clear: both; text-align: left;">Cut the exterior off the root</div><div class="separator" style="clear: both; text-align: left;">Rinse off any dirt</div><div class="separator" style="clear: both; text-align: left;">Dice in chunks</div><div class="separator" style="clear: both; text-align: left;">Steam in basket until tender</div><div class="separator" style="clear: both; text-align: left;">Drain, add coconut milk and spices</div><div class="" style="clear: both; text-align: left;">Mash or process until desired consistency</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pcD2aRgJK60/TtueSVxbNfI/AAAAAAAAAbs/imCBBaeqS0g/s1600/IMAG0831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-pcD2aRgJK60/TtueSVxbNfI/AAAAAAAAAbs/imCBBaeqS0g/s320/IMAG0831.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><i>Enjoy :)</i></div><br /><i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/04/pennywise-platter-thursday-45.html">Pennywise Platter</a> Thursday! And Food Renegade's <a href="http://www.foodrenegade.com/fight-back-friday-april-27th/">Fight Back Friday</a>.</span></i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-69546725783313113422012-03-16T21:50:00.002-04:002012-06-01T08:37:24.847-04:00Everything is Better Roasted (with Bacon)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-utOT6HevRyg/T2PikkXdbSI/AAAAAAAAAi0/KaVanAKWuX8/s1600/IMAG1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="191" src="http://3.bp.blogspot.com/-utOT6HevRyg/T2PikkXdbSI/AAAAAAAAAi0/KaVanAKWuX8/s320/IMAG1024.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Roasting is quite possibly my new favorite thing in the kitchen. Not awfully surprising, considering that I LOVE baking. It's just so easy, and tasty (especially wrapped in bacon :). If you know you are going to be home for 2 hours before dinner, or maybe in the morning before work, ROAST SOMETHING! Prep work is minimal, favor is outstanding, and generally produces enough leftovers for days. Most roasted meats freeze well, too.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"></div><a name='more'></a>Why are those last two points important? Well, if you are like many million Americans out there, you are strapped for time, most of the time. Leftovers and freezer meals become <i>imperative</i>&nbsp;for someone on the go. I doubt you want to take a few hours out of your Sunday to cook elegant meals for the week. You probably have a laundry list of honey-to-do chores, work, kids, a book to read... And even for those that love to cook, roasting is still just as fun as those elaborate meals! Plus, pulling a roast out of the oven for company just *sings* formal.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For those of you that don't really know what roasting is, it is a "dry-heat cooking method". You place meat in the oven, uncovered, until done. Most cuts of meat can be roasted, although tough cuts of meat should be braised. The larger the cut, the longer it will take to cook. This method generally results in a crispy exterior and moist meat.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some common meats to roast:</div><div class="separator" style="clear: both; text-align: left;">Chicken- whole, breasts, thighs/drumsticks, wings</div><div class="separator" style="clear: both; text-align: left;">Turkey- whole, breast, leg</div><div class="separator" style="clear: both; text-align: left;">Beef- tenderloin, sirloin, rib, top/eye round, chuck or shoulder roast</div><div class="separator" style="clear: both; text-align: left;">Pork- tenderloin, bone-in center cuts, baby back ribs, whole pork butt, ham</div><div class="separator" style="clear: both; text-align: left;">Lamb- boneless loin, chops, rack, shoulder, leg</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Generally speaking, you want to follow these basic roasting steps:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 450 degrees</div><div class="separator" style="clear: both; text-align: left;">2. Season meat, place in roasting pan</div><div class="separator" style="clear: both; text-align: left;">3. Roast for 15 minutes</div><div class="separator" style="clear: both; text-align: left;">4. Reduce heat to 350 degrees</div><div class="separator" style="clear: both; text-align: left;">5. Cook until desired internal temperature</div><div class="separator" style="clear: both; text-align: left;"><i>Poultry, usually 15 min per pound, to 165 degrees</i></div><div class="separator" style="clear: both; text-align: left;"><i>Pork and lamb, usually 18-20 min per pound, to 145 degrees for pork, 120 degrees for rare lamb, 125 for medium, and 140 for well done lamb</i></div><div class="separator" style="clear: both; text-align: left;"><i>Beef, tenderloin 8-11 min per pound; sirloin, rib, rounds and roasts 20-25 min per pound, to 120 degrees for rare beef, 125 for medium, and 140 for well done beef</i></div><div class="separator" style="clear: both; text-align: left;">6. Let meat rest! At least 10, up to 20 minutes&nbsp;<i>This is so the juices can settle, giving the meat all its wonderful moistness</i></div><div class="separator" style="clear: both; text-align: left;">7. Carve, and enjoy :)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: left;"><b><i>Bacon Wrapped Pork Roast</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pKWowehCdno/T2PiQ4_kBeI/AAAAAAAAAiU/CS8tKQ0pdWk/s1600/IMAG1018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-pKWowehCdno/T2PiQ4_kBeI/AAAAAAAAAiU/CS8tKQ0pdWk/s320/IMAG1018.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><i>The Food</i></div><div class="" style="clear: both; text-align: left;">- 4 pound pork roast</div><div class="" style="clear: both; text-align: left;">- 4 slices bacon</div><div class="" style="clear: both; text-align: left;">- Salt, pepper, rosemary</div><div class="" style="clear: both; text-align: left;">- 2 turnips, peeled and sliced (or any root vegetable)</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><i>The Prep</i></div><div class="" style="clear: both; text-align: left;">Preheat oven</div><div class="" style="clear: both; text-align: left;">Lay turnips in a single layer in the roasting pan<br /><br /></div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9Gx5SYdki_s/T2PiUw8ktfI/AAAAAAAAAic/Z_pgXxPYyrU/s1600/IMAG1020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="http://4.bp.blogspot.com/-9Gx5SYdki_s/T2PiUw8ktfI/AAAAAAAAAic/Z_pgXxPYyrU/s200/IMAG1020.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/-LTw3GHKASik/T2Piaaw4_hI/AAAAAAAAAik/-0psU7VLSxc/s1600/IMAG1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="http://4.bp.blogspot.com/-LTw3GHKASik/T2Piaaw4_hI/AAAAAAAAAik/-0psU7VLSxc/s200/IMAG1021.jpg" width="200" /></a></div><br /></div><div class="" style="clear: both; text-align: left;"><i>The Method</i></div><div class="" style="clear: both; text-align: left;">Rub meat with salt, pepper, and rosemary to taste (I used about 1/4 tsp salt, 1/2 tsp pepper, and 1 tsp dried rosemary)</div><div class="" style="clear: both; text-align: left;">Wrap the meat with the slices of bacon (add more bacon if needed)</div><div class="" style="clear: both; text-align: left;">Place the meat on top of the turnips</div><div class="" style="clear: both; text-align: left;">Place, uncovered, in the oven</div><div class="" style="clear: both; text-align: left;">Roast for 15 minutes, then reduce the heat to 350 degrees</div><div class="" style="clear: both; text-align: left;">Continue to cook for about an hour and 15 minutes</div><div class="" style="clear: both; text-align: left;">Turn the oven to broil (to brown bacon) **be careful with this step, as bacon burns easily if you aren't paying attention! (just look at my roast :)</div><div class="" style="clear: both; text-align: left;">Remove and let meat rest for 15 minutes before carving</div><div class="" style="clear: both; text-align: left;">Serve alongside the turnips that have absorbed all of the delicious bacon and roast drippings</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U69EQuR3iqc/T2Pid6pSfyI/AAAAAAAAAis/BvvSAW7FJm0/s1600/IMAG1023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-U69EQuR3iqc/T2Pid6pSfyI/AAAAAAAAAis/BvvSAW7FJm0/s320/IMAG1023.jpg" width="190" /></a><a href="http://3.bp.blogspot.com/-DSX2GB30LRM/T2PipM5C3lI/AAAAAAAAAi8/AI-gnwL6dg4/s1600/IMAG1026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-DSX2GB30LRM/T2PipM5C3lI/AAAAAAAAAi8/AI-gnwL6dg4/s320/IMAG1026.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Enjoy :)</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/03/pennywise-platter-thursday-329.html">Pennywise Platter</a></span></i></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-69075261725492250892012-03-02T22:10:00.000-05:002012-03-02T22:10:26.362-05:00Diet NeedsAs I sit 25&nbsp;days into a 30 day Paleo Challenge at <a href="http://www.n-ragedfitness.com/newpage.html">N-Raged Crossfit</a>, I am feeling like it's time to bring up the subject of diet once again. What does your diet consist of? Is it wholesome, nutritious, and satisfying? Do you have energy, stable weight maintenance, normal sleep patterns, and a stable mood pattern? How about allergies, sickness, and soreness? It's amazing how our diet stretches to all parts of our lives. And it is something that we can control.<br /><div><br /></div><div><br /><a name='more'></a>Typically I follow a paleo diet. One that mimics eating the foods our earliest ancestors has access to. In modern times, of course. I doubt they grilled steaks, poached salmon, roasted sweet potatoes, or tossed a salad. However, by eating the same foods they ate, <i>in whole form</i>, we have the best chances of complete digestion and maximum nutrition absorption. Our ancestors have been around for hundreds of thousands of years. The human body thrived for years off a diet consisting of meat, vegetables, fruits, seeds, and nuts. There was no wheat, legumes, dairy, refined sugars, preservatives... oh this list can go on! Again, to iterate, their diet consisted of <i>whole foods</i>&nbsp;found in <i>whole form</i>.<br /><br />So what does that mean to us? Steak. With a heaping side of asparagus. Or grilled portobellos. Or, or, a nice baked sweet potato (for those of us still in love with steak and potatoes). Breakfast? A nice plate of bacon, with an omelet, please. Lunch is the toughest. Salad, lettuce wrap, left overs, soup, grilled chicken sandwich (without the bun). Oh wait, maybe it's NOT so tough...<br /><br />Now am I saying the transition is easy? No. But it's only as hard as you make it be. Remember, you've <i>got</i>&nbsp;to give yourself at least 30 days, if not longer, without a particular good group to really detox from it. It may be several months before you see real gains. And the second and third weeks are going to be hell. You're body is simply adjusting. The trick is, <i>don't think about what you're not eating, think about what you <b>are</b>&nbsp;eating. </i>When you cook dinner, don't think "oh boy, I can't use that because it's not paleo"... think "I can cook this meat and these vegetables because they are paleo, healthy, and damn tasty!". If you focus on what you've taken out of your diet when you first make the transition, it will simply play massive head games with you.<br /><br /><b>First Step.</b>&nbsp;Clean out your house. Your fridge, cabinets, secret stash, back up secret stash, your car, work desk, the hidden chest under the floor boards... Seriously, get rid of anything NOT paleo. And by get rid of, I mean donate. (Unfortunately there are many starving people that are not ready to make this transition yet, and need the caloric intake for mere survival.)<br /><br /><b>Second Step.</b>&nbsp;Make a shopping list. Go to your local super market (farm market, if you have one, although don't overwhelm yourself the first time), and buy vegetables, fruits, and meats. Maybe some nuts. Olive oil and coconut oil if you don't have it. Then LEAVE! Run away. And don't go on a weekend, when there is lots of commotion and free samples.<br /><br /><b>Third Step.</b>&nbsp;Ask the family for help with a meal plan. Cook together. Make extra. Lots extra. And start SIMPLE. Heck, keep it simple all the way though. I've been eating paleo for over a year. I roast 5 lbs of chicken breasts, in a pan with simply seasonings, in one shot so I have lunches/dinners for a few days and some to freeze.<br /><br /><b>Fourth Step.</b>&nbsp;Don't panic. So you ate the cookie. I've eaten the cookie. And felt like cr@p. So I waited a little big longer before I gave the cookie thing a try again. Felt like cr@p again, and waited even longer. Now, cookies come and cookies go, but I just don't care. It's almost good to lapse every once in a while, and take note of how it makes you feel. Then you won't be as tempted to do it again. But you'll be reminded, and sometimes that can really make the difference. <b><i>But please don't break for the first 30 days. Those are kinda crucial...</i></b><br /><b><i><br /></i></b><br /><b>Fifth Step.</b>&nbsp;<a href="http://lancowholefoods.blogspot.com/">Talk about it</a>. With everyone. <a href="http://www.marksdailyapple.com/">Research</a> it. Be an advocate. And share your comments :)<br /><br /><span style="font-size: x-small;"><i>PS- sorry, no recipe today. Today I want you to spend more time thinking about your diet then simply going through the motions of it. Connect with your food. The recipes will flow from there... Enjoy :)</i></span></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-77767219795237624252012-02-18T11:16:00.000-05:002012-02-23T20:01:38.555-05:00I'm not cheap, I'm Frugal. Anddd Roasted Chicken<div style="text-align: center;"><img alt="cash cow cartoons, cash cow cartoon, cash cow picture, cash cow pictures, cash cow image, cash cow images, cash cow illustration, cash cow illustrations " src="http://www.cartoonstock.com/lowres/dre0980l.jpg" /></div><br />I don't know about you, but I'm a huge fan of my money. And keeping it. Preferably in the bank, where it can be generating interest, or in an investment where it can be earning dividends, or in a retirement account, to cushion yourself for a nice post-working life in the CariBbean. But saving money isn't as easy as it sounds. It takes practice, fine tuning methods until you come up with a plan you are comfortable with. However, with a few easy steps, you can be well on your way to stronger financial management.<br /><br /><a name='more'></a><ol><li>The first place to start is how much money do you <i>have</i>. In the bank, in mutual funds, in properties and other assets, etc.&nbsp;</li><li>Find out how much money you <i>earn</i>. Paycheck, side jobs. Don't count benefits that are company paid, it doesn't physically give you more money to spend.</li><li>Do a harsh examination of how much money you&nbsp;<i>spend</i>. Gas, groceries, electric bill. Rent, cable, cell phone. Insurance, doctors office, car repairs. $2 coffee runs, postage, gift wrapping. EVERYTHING. Parking meters, arcade games, gum ball machines... Even pocket change is your money!&nbsp;<i><span style="font-size: x-small;">Good way to keep track of this: use a debit card or credit card.&nbsp;<b>And keep the book balanced.&nbsp;</b>And don't spend pocket change. Keep it in a piggy bank. Seriously. Add it up in a few months. You'll be floored. </span></i></li><li>Divide the money you spend into categories. <a href="http://dictionary.reference.com/browse/necessary">Necessary</a>, <a href="http://dictionary.reference.com/browse/discretionary">discretionary</a>. Please see linked definitions. Groceries, rent, insurance= necessary. Cable, coffee runs, parking meters= discretionary. Get the picture? <i><span style="font-size: x-small;">You may think it's necessary, and it may be critical to your lifestyle, but if you can find alternatives, it's not necessary. I don't mean for you to think you spend your money recklessly, it's just a reality check on where our money goes...</span></i></li><li>Divide the money you earn by 3. One third of the money you earn should be dedicated to necessary spending. One third of the money you earn should be dedicated to discretionary spending. The final third of your money should be dedicated to saving (i.e.- retirement, college funds, new home purchase).</li></ol><div>How do you square up? Granted, saving a full third of what you earn is no where near easy. And probably unrealistic, especially if you are already living paycheck to paycheck. But saving is necessary. You never know what will happen around the next corner, and if you don't have a back-up plan, you can dig a huge, huge hole. But it gives you something to aim for.&nbsp;</div><div><br /></div><div>Set realistic goals for yourself. You will save $100 every month. You will reduce your discretionary spending by 10%. You will find a job earning 10% more. There are many ways to balance your financial responsibilities.</div><div><br /></div><div><i>Tips</i></div><div><ul><li>I go back to the necessary v. discretionary spending. Really, really, really take a look here. I, too, was once a convenience store coffee drinker. I, too, was once a go-out-every-Friday-night-er. I, too, was once a sit down and watch 3 hours of TV straight couch potato. Now? No thank you. If you don't go into the convenience store for the $2 coffee, you will save on the coffee, the snacks, the gas, and the time. If you don't go out in party mode every Friday night, you'll appreciate the nights you go out more, spend less money, and have better health. And cable? Oh, don't get me started!! How much TV do you watch? How much TV do you <i>need</i>&nbsp;to watch?? And you can't count the news. That's available for free. I would know. I don't have cable. $50 per month savings, thank you.</li><li>Take any money you get from rebates, reimbursements, or resales and immediately put into savings. Once you spend the money, consider it a sunk cost. Anything you get back is "costless-revenue", and should go straight to savings.</li><li>Talk to people about how you saved money. They will talk back. And probably give you some great ideas. Write down those ideas. Implement them yourself. Make a contest with your best friend on who can spend the least amount of money at the grocery store. Make a contest with yourself to see if you can save more money this month than last month. If you win, call your friend and go for a victory drink. Yes, spend a little if you win. You don't want to completely cut yourself off from life... In the end, we make money to spend it.&nbsp;</li><li>Research. You can't know everything about this subject. I certainly don't. So I read. Start <a href="http://www.moneymanagementtips.com/">here</a>. Check out your bank's website. Changes are they've got something about budgeting, money tracking tools, and resources for financial&nbsp;advisers. Just make sure they aren't trying to sell you something to help you save... that defeats the purpose!</li><li>Remember this quote: "It's easy to spend money. It's hard to spend money wisely."&nbsp; </li></ul><div>One way I try to help save money is at the grocery! Buy seasonal vegetables and fruits, and don't be afraid to cook "whole" cuts of meat. They are generally cheaper per pound, and you get a lot of food out them! One of the easiest... roasting a whole chicken. Don't believe me? Give this a try...</div><div><br /></div><div><b><i>Roasted Chicken</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sKjGERTKDqk/Tz_MMIRxUbI/AAAAAAAAAg4/220aytutcdo/s1600/IMAG0969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-sKjGERTKDqk/Tz_MMIRxUbI/AAAAAAAAAg4/220aytutcdo/s320/IMAG0969.jpg" width="320" /></a></div><div><b><i><br /></i></b></div><div><a href="http://2.bp.blogspot.com/-KXLyUScHtng/Tz_MPkgRxQI/AAAAAAAAAhA/rPE5hbtcQLk/s1600/IMAG0970.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-KXLyUScHtng/Tz_MPkgRxQI/AAAAAAAAAhA/rPE5hbtcQLk/s200/IMAG0970.jpg" width="163" /></a><i>The Food</i></div><div>- 1 Roasting chicken (4-5 lbs)</div><div>- 1 naval orange</div><div>- 3 cloves garlic (or more!)</div><div>- 2 tsp dried rosemary</div><div>- 2 tbs olive oil</div><div>- Salt and pepper to taste (about 1/4 tsp salt, 1 tsp pepper is typical)</div><div><br /></div><div><i>The Prep</i></div><div>Preheat oven to 350 degrees</div><div>Zest 1/2 of the orange, then cut in half</div><div><a href="http://1.bp.blogspot.com/-pmcpT3vTdwI/Tz_MTvS0iBI/AAAAAAAAAhI/wFGS0hy_Hi8/s1600/IMAG0973.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="http://1.bp.blogspot.com/-pmcpT3vTdwI/Tz_MTvS0iBI/AAAAAAAAAhI/wFGS0hy_Hi8/s200/IMAG0973.jpg" width="200" /></a></div><div><i>The Method</i></div><div>Mix the olive oil, orange zest, rosemary, salt, and pepper in a small bowl</div><div>Run all over the chicken, both outside and in the cavity. Get some under the skin, too, if possible</div></div><div>Stuff the chicken with the orange halves and the cloves of garlic</div><div>Place in roasting pan, breast side up, in preheated oven</div><div><a href="http://1.bp.blogspot.com/-CBIWv8P5V84/Tz_MY-F1VNI/AAAAAAAAAhQ/f1hI1gYDfNk/s1600/IMAG0975.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-CBIWv8P5V84/Tz_MY-F1VNI/AAAAAAAAAhQ/f1hI1gYDfNk/s200/IMAG0975.jpg" width="162" /></a>Cook about 20 minutes per pound, until temperature in thickest part of breast reaches 170 degrees</div><div>** Bast chicken with pan juices starting about 45 minutes in, then once every 20-30 minutes</div><div>** Cut skin between thighs and body cavity the first time you bast, to help cook evenly, and get the most pan juices (see middle picture on right)</div><div>Let rest 5-10 minutes before carving</div><div>Serve alongside roasted vegetables with sliced garlic. Devine!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--I11_jo1z6U/Tz_McTFg5UI/AAAAAAAAAhY/fso5hY4dFBQ/s1600/IMAG0978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://3.bp.blogspot.com/--I11_jo1z6U/Tz_McTFg5UI/AAAAAAAAAhY/fso5hY4dFBQ/s320/IMAG0978.jpg" width="320" /></a></div><div><i>Enjoy :)</i></div><div><i><br /></i></div><div>Oh, and make a gravy! Use a coconut flour slurry or arrowroot slurry to thicken pan juices over medium heat in a sauce pan.<br /><br /><span style="font-size: x-small;"><i>This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/02/pennywise-platter-thursday-223.html">Pennywise Platter</a>.</i></span></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-45122226649692145242012-02-11T08:21:00.000-05:002012-02-11T08:21:05.792-05:00PIZZA!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Vpj0xEaP714/TzZnm8zadEI/AAAAAAAAAgo/oKGVNmwxXH4/s1600/IMAG0843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://1.bp.blogspot.com/-Vpj0xEaP714/TzZnm8zadEI/AAAAAAAAAgo/oKGVNmwxXH4/s320/IMAG0843.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">What is the number one thing people seem to hate about giving up grains? You might think bread, pasta, cereal, sandwiches..... NO! Pizza. Everyone wants pizza. Well, I'm here to tell you, you DON'T have to give up pizza. You just have to give up "conventional" pizza. And trade it in for something <i>much much</i>&nbsp;tastier.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>First, I'd like to start by mentioning that <b>this is a treat</b>. This is not meant for daily consumption. Unless you are busting out crazy workouts every day or making one pizza and eating it over 2-3 meals, either of which I still don't recommend.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That being out of the way, let's move onto the good stuff! One of the main reasons many "diets" fail, as I've mentioned in several of my previous posts, is because people have the WRONG PERCEPTION of the word diet. Diet should NOT be a short term, restrictive, out of the ordinary approach to eating. The correct definition of diet is your normal, daily, day in-day out food and nutritional intake. It should not change. The challenge is teaching people what the correct, healthy diet is.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The even bigger challenge is that not everyone's diet will look identical. Take a small child, for example. They burn <i>a lot</i>&nbsp;of energy. Well, as long as they aren't vegged out in front of the TV. They will need a higher level of carbohydrates. A pregnant woman may also need more carbs, as well as more red meat and dark chocolate. A body builder will need more protein, and a grandmother will need just a pinch of this and a touch of that. But the foods that comprise of these diets should all be similar, depending on your digestive abilities.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So what are these foods? Lots of meats and vegetables, some fruits, healthy fats, nuts, and seeds. NO grains, processed sugars, legumes, chemical additives, or fillers. Here, use this chart for reference:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DJzWx41aKFE/TzR_Ctf2VyI/AAAAAAAAAgQ/RvkCzXVp8L0/s1600/paleo+flow+chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-DJzWx41aKFE/TzR_Ctf2VyI/AAAAAAAAAgQ/RvkCzXVp8L0/s320/paleo+flow+chart.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hopefully that's pretty food proof for you :) If not, ask in a comment! For any questions as to why, check out my previous posts, or better yet, go to <a href="http://www.marksdailyapple.com/primal-blueprint-101/#axzz1lwS4WuCS">Mark's Daily Apple</a>. He is where I learned a lot about what I know on the topic. And his posts are very entertaining!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Back to how pizza plays into this. People will resist paleo, or fold back on paleo, for one thing. Pizza. So now you have no excuse! If you want to keep it "true" paleo, just omit the cheese! The toppings alone are delicious themselves.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Paleo Pizza</i></b></div><div class="separator" style="clear: both; text-align: left;"><i>The Food</i></div><div class="separator" style="clear: both; text-align: left;">- 1/2 heaping cup almond meal</div><div class="separator" style="clear: both; text-align: left;">- 1 egg</div><div class="separator" style="clear: both; text-align: left;">- 1 tbs dried oregano</div><div class="separator" style="clear: both; text-align: left;">- 1 tbs dried basil</div><div class="separator" style="clear: both; text-align: left;">- 1 tbs dried parsley</div><div class="separator" style="clear: both; text-align: left;">- 1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">- 1 tbs shredded cheese (OPTIONAL! We usually use&nbsp;Parmesan)&nbsp;</div><div class="separator" style="clear: both; text-align: left;">- 1 tbs olive oil</div><div class="separator" style="clear: both; text-align: left;">* This is a <b>very</b>&nbsp;herb-y crust. If you don't like herbs that much, omit or decrease them, and increase ratio of almond meal</div><div class="separator" style="clear: both; text-align: left;">- Pizza toppings! Get creative- the pies featured have a base layer of sauteed sweet potato, onion, and turnips, then piled on top are sliced Roma tomatoes, shredded chicken, a mystery mushroom, spinach, cheeses (feta, goat cheese, and shredded colby jack; again OPTIONAL!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="http://3.bp.blogspot.com/-jL-U8279ATs/TzZngtQk-bI/AAAAAAAAAgY/dJJADhl9M-s/s1600/IMAG0841.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" src="http://3.bp.blogspot.com/-jL-U8279ATs/TzZngtQk-bI/AAAAAAAAAgY/dJJADhl9M-s/s200/IMAG0841.jpg" width="200" /></a><i>The Prep</i><br />Preheat oven to 350 degrees<br />Mix everything but pizza toppings<br />Dump onto an oiled or parchment topped baking pan or broiler safe skillet (cast iron works best!)<br />Using a large piece of plastic wrap, cover the heap and use your hands to spread into a thin crust<br /><a href="http://1.bp.blogspot.com/-9TQMznZKt30/TzZnjsLgAnI/AAAAAAAAAgg/4PMKp2XaXLI/s1600/IMAG0842.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-9TQMznZKt30/TzZnjsLgAnI/AAAAAAAAAgg/4PMKp2XaXLI/s200/IMAG0842.jpg" width="200" /></a>Sprinkle with almond meal, if desired (gives some extra texture to bottom of finished pizza)<br /><br /><i>The Method</i><br />Bake the crust for 15 minutes, remove and flip<br />Rub with olive oil<br />TOP PIZZA! Do as you please, anything works!<br />Put pizza back in oven for about 10 minutes<br />Turn on broiler, broil pizza until toppings are golden (about 3-5 minutes)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qrSh5oHwBdI/TzZnqDHoAvI/AAAAAAAAAgw/UjftMqA3744/s1600/IMAG0844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://2.bp.blogspot.com/-qrSh5oHwBdI/TzZnqDHoAvI/AAAAAAAAAgw/UjftMqA3744/s320/IMAG0844.jpg" width="320" /></a></div><br /><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-71662162093963008632012-02-02T11:20:00.000-05:002012-02-04T11:17:21.117-05:00Coconut Chicken Strips<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7GwJsytgwu8/TtudwMGgHCI/AAAAAAAAAa8/EZkfxBubQDY/s1600/IMAG0803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-7GwJsytgwu8/TtudwMGgHCI/AAAAAAAAAa8/EZkfxBubQDY/s320/IMAG0803.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Groundhog's Day. Another way of saying winter is well under way and spring, more importantly, summer, is on its way. Now here in the North east, and many parts of the country, winter has barely reared its ugly head! Which is perfectly fine with me. Our <a href="http://www.n-ragedfitness.com/newpage.html">box</a> is not heated, which is usually great at the end of the workout when you're all hot and sweaty, sometimes it really stinks if it's cold out and my toes/fingers get crazy cold! So personally, I'm all about the mild weather.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><a name='more'></a><div class="separator" style="clear: both; text-align: left;">Anyway, my lead into the change of seasons still several weeks away (6 weeks, according to <a href="http://www.groundhog.org/">Punxsutawney Phil</a>!), is it's getting closer. Are you ready? Are you in the shape you want to be? How many of you started working out four weeks ago for a New Years Resolution, and stopped going to the gym 3 weeks ago? I hope not you.. BUT, if it is, that's okay. And in fact, if you are still going to a regular gym, I would like to challenge you. Are you <em>really</em> getting the results you want?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chronic cardio, isolated muscle group machines, boring TV channels, lame radio, muscle heads that are probably overcompensating... Here is an idea- go out and do something FUN! Grab a few of your fellow gym-goers that are just as fed up, a football, and play a little game of touch. Sports not you thing, but you love the great outdoors? Go for a hike and get the hind-side of your dreams. Need a little competition without the team but with the commodore? Try out <a href="http://www.crossfit.com/">CrossFit</a>. In fact, right now, drop and give me 20. That's right, 20 push ups. Go to your knees if you have to. Felt good, huh? We were built to move dynamically. So do it! It's the best way to get the beach body that'll stop people in their tracks.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But maybe the beach isn't your thing. Maybe being fit and healthy and in shape is your thing. Perhaps you just like summer and want to enjoy the food. Summer food to me means leisure. It means let's gather round and play with our food. Let's have fun. But it's not summer yet...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So let's go with another﻿ Southern Style dish. With a twist. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fried chicken is a basic in the south. And for good reason. The crispyness of the coating, the juiciness of the center, the flavor, the fun... Well let's take a step back and make it actually <em>healthy</em> for you. Yes, chicken strips can be done in a much better way. Coconut, spices, almond meal... go ahead and get your hands dirty, dinner is waiting!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong><em>Coconut Chicken Strips</em></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-leuepiuB3uo/TtudxW8TJNI/AAAAAAAAAbE/4rU1Qsyc5Bw/s1600/IMAG0845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-leuepiuB3uo/TtudxW8TJNI/AAAAAAAAAbE/4rU1Qsyc5Bw/s320/IMAG0845.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><em>The Food</em></div><div class="separator" style="clear: both; text-align: left;">- 2 lbs chicken, either breast or thigh meat, boneless and skinless, pounded to 1/2 inch thickness and cut into strips</div><div class="separator" style="clear: both; text-align: left;">- 1 cup almond meal</div><div class="separator" style="clear: both; text-align: left;">- Mix of the following: cumin, salt, black pepper, allspice, ginger, dash of chili powder (all to taste, 1/4-1 tsp; remember cumin goes a long way)</div><div class="separator" style="clear: both; text-align: left;">- 2 eggs, whisked really well</div><div class="separator" style="clear: both; text-align: left;">- 1/2 cup almond meal</div><div class="separator" style="clear: both; text-align: left;">- 1/2 cup coconut flakes</div><div class="separator" style="clear: both; text-align: left;">- Olive oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><em>The Prep</em></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 degrees</div><div class="separator" style="clear: both; text-align: left;">Line a cookie sheet with either non-stick foil, or foil sprayed with olive oil</div><div class="separator" style="clear: both; text-align: left;">Set up your mixing stations in an assembly line fashion:</div><div class="separator" style="clear: both; text-align: left;">Add the first cup of almond meal and spices to one large, shallow dish</div><div class="separator" style="clear: both; text-align: left;">Add the whisked eggs to a second large, shallow dish</div><div class="separator" style="clear: both; text-align: left;">Add the second half cup of almond meal and coconut flakes to a third, shallow dish</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><em>The Method</em></div><div class="separator" style="clear: both; text-align: left;">Take several of the chicken strips and press into the first dish of almond meal, covering completely</div><div class="separator" style="clear: both; text-align: left;">Move them to the second dish and cover completely with the eggs</div><div class="separator" style="clear: both; text-align: left;">Move them to the third dish and press into the almond meal/coconut mix, covering completely</div><div class="separator" style="clear: both; text-align: left;">Place on a clean dish and repeating with remaining strips until all are coated</div><div class="separator" style="clear: both; text-align: left;">Heat a thin layer of olive oil over medium/medium-high heat</div><div class="separator" style="clear: both; text-align: left;">Sear chicken strips until golden, about 2 minutes per side</div><div class="separator" style="clear: both; text-align: left;">Place the strips on the foil lined cookie sheet</div><div class="separator" style="clear: both; text-align: left;">Baked about 20 minutes or until cooked through (165-170 for chicken)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ElFGD3IWq8o/TtudvPYghdI/AAAAAAAAAa0/qnSJiCpVYac/s1600/IMAG0801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-ElFGD3IWq8o/TtudvPYghdI/AAAAAAAAAa0/qnSJiCpVYac/s320/IMAG0801.jpg" width="320" /></a></div><br /><em>Enjoy :)</em><br /><br />We served with a homemade apricot glaze and some sauteed green beans and baby potatoes from the CSA. It would also&nbsp;be delicious with some baked sweet potato fries, sauteed broccoli raab, sliced over a bed of spring greens...<br /><br /><em><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/02/pennywise-platter-thursday-22.html">Pennywise Platter</a>&nbsp;and Food Renegade's <a href="http://www.foodrenegade.com/fight-back-friday-february-3rd/">Fight Back Friday</a>.</span></em>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-66544609778767595392012-01-23T11:07:00.000-05:002012-01-23T21:28:32.481-05:00Okra with Tomatoes and Bacon<div style="text-align: center;"><img alt="Achievement Poster" src="http://imgc.allpostersimages.com/images/P-473-488-90/21/2141/ATPED00Z/posters/achievement.jpg" /></div><br />What is motivation?<br /><br />Is it when a speaker gets up in front of a crowd and tells them that they great, amazing people that are capable of doing anything they set their mind to? Is it when your employer offers a good health plan? Does it come from posters on the wall touting a one word description of a person who climbed a mountain as an "achievement"?<br /><br />After that speaker, did you set out to do whatever you set your mind to? Did you work harder because of your health plan? Did you set out to achieve more because someone climbed a mountain*?<br /><br /><a name='more'></a>Motivation does not come from other people. It does not come from posters, seminars, stories, pictures, or &nbsp;books. It comes from <i>within</i>. These things might aid you. They might spark an idea or a thought within your head that points you in the right direction. They might inspire you. But motivation, that comes from <i>within</i>. No one can motivate you but you.<br /><br />That being said, the only way you can become unmotivated it from within. No one comes along and takes the steam out of your engine. That's all you. That is finding an excuse. Finding the easy way out. Because motivating yourself is hard work. And keeping yourself motivated is even harder. But life isn't easy.<br /><br />So what inspired you today? Today I was inspired by my mom who went out of her way to write me a letter and mail it, so that I could know how much she appreciates me. I will take that inspiration and use it to motivate myself to pass that inspiration onto someone else deserving. Or maybe someone almost deserving. And that might just help inspire them to motivate themselves to become the person they <i>want to be.</i><br /><i><br /></i><br /><b><i>Okra with Tomatoes and Bacon</i></b><br /><i>The Food</i><br />- 4 slices of bacon<br />- 1 small onion, chopped<br />- 1 1/2 pounds of okra, sliced in 1/2 inch rounds<br />- 3-4 medium tomatoes, peeled, seeded, and chopped<br />- Salt and pepper to taste<br /><br /><i>The Prep</i><br />To peel tomatoes, score with an "x" opposite stem side and barely cover with boiling water for several minutes until skin wrinkles and peels back<br /><br /><i>The Method</i><br />Fry bacon in a cast iron skillet over medium high heat, remove and set aside, leaving, at least 2 tbs fat in skillet<br />Reduce heat to medium and add onions to skillet; cook until translucent and tender<br />Add okra, tomatoes, and salt and pepper<br />Cook, stirring occasionally, about 20 minutes until okra is tender<br />Crumble bacon and sprinkle over top<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k2Dy6mpw1PA/TtuandOLmjI/AAAAAAAAAaM/M2O_GwAaEzg/s1600/IMAG0780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-k2Dy6mpw1PA/TtuandOLmjI/AAAAAAAAAaM/M2O_GwAaEzg/s320/IMAG0780.jpg" width="320" /></a></div><br /><i>Enjoy :)</i><br /><i><br /></i><br />Side note to using okra- it is very sticky! Cooking it with an acidic base helps cut down on that stickyness (aka, the tomatoes in this recipe). If you ever want to just cook it by itself, add some vinegar or citrus juice. It is deliciously different!<br /><i><br /></i><br /><i><span style="font-size: x-small;">*BTW, I am not discounting the person climbing a mountain. For me, that is a very inspiring visual that I reference often to keep on track with my goals for life. What keeps you on track?</span></i><br /><i><span style="font-size: x-small;"><br /></span></i><br /><span style="font-size: x-small;">Adapted from an About.com's Southern Food <a href="http://southernfood.about.com/od/okra/r/bl10814f.htm">recipe</a>.</span>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-222376115703061632012-01-15T11:25:00.000-05:002012-01-30T08:11:24.162-05:00Stuffed Chicken Thighs with Goat Cheese, Sun-dried Tomatoes, and Pine Nuts<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iRnNfNkEeWg/TwmmnuUs3EI/AAAAAAAAAfk/lCK_Lzxx4ns/s1600/IMAG0858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://2.bp.blogspot.com/-iRnNfNkEeWg/TwmmnuUs3EI/AAAAAAAAAfk/lCK_Lzxx4ns/s320/IMAG0858.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Several weeks ago I was out helping my <a href="http://lancowholefoods.blogspot.com/">big brother</a> with some stuff at his new house and I spotted a book titled "<a href="http://www.amazon.com/Its-Called-Work-Reason-Success/dp/1592402267">It's Called Work for a Reason</a>" by <a href="http://www.larrywinget.com/">Larry Winget</a>. I chuckled a bit at the title and the bald, biker looking dude on the cover. My brother went on to tell me about how amazing this author is. He gave me a quick description of his writing style and recommended me reading it, but first I should read his first book titled "<a href="http://www.amazon.com/Shut-Stop-Whining-Get-Life/dp/0471654655/ref=pd_sim_b_1">Shut Up, Stop Whining, and Get a Life</a>". He grabbed me that book and I stood there and read the first few pages. Hilarious. Witty. And true. I am now about halfway through the book and I just can't wait any longer to get the word out: READ THIS BOOK.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>This is not your typical self-help or motivational book. Larry is a "no BS" kinda guy. He tells it like it is. No sugarcoating. And sad as it sounds, the general population needs to hear it said in words like his. Reader's Digest version of his book so far might sound like "you're unhappy, broke, fat, lazy, and/or stupid, and there is no one to blame but yourself". It's fascinating. And if you aren't any of those things listed above, it still makes resound points about life that just <i>make sense</i>.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One chapter that I read this morning was about exercise and nutrition. It is all common sense stuff, like don't eat cheap greasy food, don't smoke, don't drink and drive, exercise simply means movement on a basic level, don't have an overweight smoking doctor, and believe in your control of your health. The last point he makes in the chapter is about your family and how much you love them. By taking care of your health and body you are showing your family that you love them enough to be with them for as long as you can control. Common sense, right? But how many of us think like that when we go for that second slice of cake for the third night in a row?&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now, I doubt Larry follows a paleo/primal diet (he says in the chapter he had a pancake breakfast with his wife), but at least he's got the right mindset of wholesome health and well-being. I, like many of us, started this diet because we researched and experimented, learning of the health benefits and&nbsp;experiencing&nbsp;them for ourselves We have now turned into missionaries, spreading the words to all of those that we love and within ear shot because we <i>know</i>&nbsp;that this is simply the smartest way to live long, fulfilling lives.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Points to remember? <i>There is no one to blame but yourself.</i><b style="font-style: italic;">&nbsp;</b>Big one. Seriously. We make the choices. Take accountability for your actions. It's all mental. And until you clean your diet and re-balance your hormones, being "mental" is much harder to control. <i>Taking care of your health is one of the most important steps to loving your family</i>. By taking care of your physical and mental health, both improved by our diet, you will be free to enjoy a full life with those you love. And as a sub-point to remember, share the dedication to health by educating them. Start by <a href="http://www.thenakedkitchen.net/2011/02/for-love-of-marinated-venison.html">cooking them a nutritious meal</a> and explain why. Generally your family is one of the most trustworthy sources of information in your. Take advantage of that.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><b><i>Stuffed Chicken Thighs with Goat Cheese,&nbsp;Sun-dried&nbsp;Tomatoes, and Pine Nuts</i></b></div><div class="" style="clear: both; text-align: left;"><i>The Food</i></div><div class="" style="clear: both; text-align: left;">- 4 chicken thighs, boneless and skinless</div><div class="" style="clear: both; text-align: left;">- 4 ounces goat cheese seasoned with herbs and tomato</div><div class="" style="clear: both; text-align: left;">- 20 sun-dried tomatoes pack in olive oil</div><div class="" style="clear: both; text-align: left;">- 4 tablespoons pine nuts</div><div class="separator" style="clear: both; text-align: left;">- Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><i>The Prep</i></div><div class="" style="clear: both; text-align: left;">Open the chicken thighs and remove and large globs of fat</div><div class="" style="clear: both; text-align: left;">Preheat the oven to 350 degrees </div><div class="separator" style="clear: both; text-align: left;"><br /></div><a href="http://1.bp.blogspot.com/-0dyvyPCbEow/Ttue81efxXI/AAAAAAAAAc8/hEYfmFx-CQg/s1600/IMAG0856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="http://1.bp.blogspot.com/-0dyvyPCbEow/Ttue81efxXI/AAAAAAAAAc8/hEYfmFx-CQg/s200/IMAG0856.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/-b7rrbmNZ4FM/Ttue7uk4moI/AAAAAAAAAc0/F88w9OItWCQ/s1600/IMAG0854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="http://3.bp.blogspot.com/-b7rrbmNZ4FM/Ttue7uk4moI/AAAAAAAAAc0/F88w9OItWCQ/s200/IMAG0854.jpg" width="200" /></a><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><i>The Method</i></div><div class="" style="clear: both; text-align: left;">Spread one ounce (about 2 tablespoons) of goat cheese on the inside of the each chicken thigh</div><div class="" style="clear: both; text-align: left;">For the next layer, add 5 tomatoes on top of the goat cheese</div><div class="" style="clear: both; text-align: left;">Top each thigh with one tablespoon of pine nuts</div><div class="" style="clear: both; text-align: left;">Roll each thigh closed and secure with two toothpicks</div><div class="" style="clear: both; text-align: left;">Season the outside of the rolled thigh with salt and pepper to taste</div><div class="" style="clear: both; text-align: left;">Put in oven for 45 minutes, turning once<br />Serve with sauteed spinach and garlic, roasted asparagus, seared Swiss chard, or other savory green</div><div class="" style="clear: both; text-align: left;"><i><br /></i></div><div class="" style="clear: both; text-align: left;"><i>Enjoy :)</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-biTsBz5w0q4/Twmmps8QecI/AAAAAAAAAfs/1NzRhOUhrBo/s1600/IMAG0859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://1.bp.blogspot.com/-biTsBz5w0q4/Twmmps8QecI/AAAAAAAAAfs/1NzRhOUhrBo/s320/IMAG0859.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: x-small;"><i>This recipe is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/01/pennywise-platter-thursday-126.html">Pennywise Platter</a>.</i></span><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_1412214365"></span><span id="goog_1412214366"></span>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-14210864271833053582012-01-08T11:21:00.000-05:002012-01-08T11:08:57.991-05:00Immune Health & London Broil<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.tussocksedgefarm.com/"><img border="0" height="213" src="http://1.bp.blogspot.com/-2keGznT6qwU/Twm-CDbTM-I/AAAAAAAAAf0/Qs0aafzxBMc/s320/tussock+sedge+farm.jpg" width="320" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Are you one of the hundreds of thousands of people suffering from a head cold this season? Or how about allergies in the spring? Or summer? Or fall? Or indoor in the winter...? I'm betting somewhere in here you'll end up saying yes. If not, congrats, you are either following a paleo diet or Bruce Willis in "Unbreakable". Okay, maybe not that extreme, but how often to you think about how your diet is effect your immune health?</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><a name='more'></a>The other day I was chatting with my Mom who mentioned that she's still feeling sick since Christmas, when a nice little head cold went around most of the family. Those unaffected remain to be my brother, avid paleoist, my father, modest paleoist with an overall immune system like Alcatraz, and myself, avid paleoist. I mentioned, half under my breath and half loud enough to be heard, that it was due to the pizza she was on her way to go pick up for dinner. She chuckled, knowing my passion for the paleo diet, and I went on to mention that there is a ton of interesting research and studies out there to show&nbsp;that grains and sugars very negatively effect out immune system. I promised to send her some, so here is keeping to my promise...<br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">My favorite, Mark Sisson at Mark's Daily Apple, has covered this topic extensively. He gives very in-depth and amazing information. Let me re-iterate- <i>very&nbsp;in-depth</i>.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">A quick reader's digest, simplified&nbsp;explanation&nbsp;might be useful to those who've never delved into this discussion before. Food wise, grains, sugars, legumes, and processed vegetable oils help promote inflammation. Inflammation can be a good thing, unless it becomes chronic. Now, there are plenty of other factors affecting chronic inflammation, but let us just examine one group at a time...</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Inflammation is your bodies response to "injury", per se. You smash your thumb with a hammer while hanging a picture frame. Your thumb turns red, swells us, and hurts like a mother for a few days. In response to the pain, you keep away from using the digit until the pain and swelling subsides. You had an inflammatory response to an injury- while you body healed the injury area, extra blood carrying healing blood cells flooded the injury site, swelling it, turning it red, and making it sore until the job was done.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">When inflammation becomes chronic, we've got problems. Well, you're not smashing your thumb every day, right? Right. But you are eating grains, sugars, legumes, and vegetable oils. And they increase internal inflammation. Bad. If our body is constantly fighting an inflammation response, when a real problem comes along, it will not have the max number of reinforcements to take are of the problem.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Again, this was my reader's digest version. Check out some of these fantastic articles that this information was&nbsp;derived&nbsp;from:</div><div class="separator" style="clear: both;">Mark's definition of <a href="http://www.marksdailyapple.com/what-is-inflammation/#axzz1isXQvb8v">Inflammation</a></div><div class="separator" style="clear: both;">Mark's <a href="http://www.marksdailyapple.com/primal-blueprint-101/#axzz1isXQvb8v">definitive guides</a> on <a href="http://www.marksdailyapple.com/definitive-guide-grains/#axzz1isXQvb8v">Grains</a>&nbsp;and&nbsp;<a href="http://www.marksdailyapple.com/the-definitive-guide-to-sugar/#axzz1isXQvb8v">Sugar</a></div><div class="separator" style="clear: both;">Mark's take on <a href="http://www.marksdailyapple.com/sugar-suppresses-immune-system/#axzz1ish6zsLA">Sugar Supressing the Immune System</a></div><div class="separator" style="clear: both;"><i>*These are just the tip of the iceberg for his take on immune health.&nbsp;</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;">As if we needed another excuse to&nbsp;divulge&nbsp;ourselves into a tasty meal of delicious meat and savory vegetables...</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><i>London Broil</i></b></div><div class="" style="clear: both;"><i>The Food</i></div><div class="" style="clear: both;">- 1 London Broil steak*, preferably grass fed</div><div class="" style="clear: both;">- Tamari sauce**, 1 tbs per 4oz of meat</div><div class="" style="clear: both;">- Pineapple juice, 1 tbs per 4oz of meat</div><div class="" style="clear: both;">- Olive oil, 2 tbs per 4oz of meat</div><div class="" style="clear: both;">- Garlic, minced, 1 clover per 4oz meat</div><div class="" style="clear: both;">- Salt, 1/4 tsp per 4oz meat</div><div class="" style="clear: both;">- Fresh cracked black pepper, 1/4 tsp per 4 oz meat</div><div class="" style="clear: both;"><i>Feel free to adjust any of the above to taste</i></div><div class="" style="clear: both;"><i><br /></i></div><div class="" style="clear: both;"><a href="http://4.bp.blogspot.com/-4VzNIo51MQg/TtueDHFoCvI/AAAAAAAAAbM/kN2GnqVfZhM/s1600/IMAG0806.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-4VzNIo51MQg/TtueDHFoCvI/AAAAAAAAAbM/kN2GnqVfZhM/s200/IMAG0806.jpg" width="119" /></a><i>The Prep</i></div>Put the steak in a shallow dish it can lay flat in<br />In a small bowl, combine remaining ingredients<br />Cover the steak well, refrigerate for at least 6 hours up to 12 hours, flipping once<br /><br /><i>The Method</i><br />Heat a grill to medium-high heat<br />Remove the steak from the dish, discarding the juices<br />When the grill is goooooood and hot (and cleaned), place steak on grill<br />Turn steak after 2 minutes to get hash marks, grill another 2 minutes<br />Flip steak<br /><a href="http://2.bp.blogspot.com/-mJaZFzg8E3M/TtueEBhSq2I/AAAAAAAAAbU/7ddmM3N1fNM/s1600/IMAG0808.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-mJaZFzg8E3M/TtueEBhSq2I/AAAAAAAAAbU/7ddmM3N1fNM/s200/IMAG0808.jpg" width="119" /></a>Turn steak after 2 minutes for hash marks, and continue to cook until desired doneness (another 2 minutes should yield a medium-rare steak)<br />Let sit for at least 5 minutes covered with foil so juices can set<br />Slice thinly against the grain, serve with grilled, roasted, steamed, or any other deliciously prepared butter soaked vegetables<br /><br />*London Broil is a term for the&nbsp;preparation&nbsp;(thin slices of beef against the grain) of the dish, not the actual cut of meat. You can usually find cuts of meat labeled London Broil in a supermarket, however some of the common cuts of meat used for this preparation are flank steak and top round.<br />**Gluten free, reduced sodium Tamari sauce, please! :)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UUlyBygQtLU/TtueE_jdTII/AAAAAAAAAbc/b6PwqrwaQ2s/s1600/IMAG0809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-UUlyBygQtLU/TtueE_jdTII/AAAAAAAAAbc/b6PwqrwaQ2s/s320/IMAG0809.jpg" width="191" /></a></div><i>Enjoy :)</i><br /><br /><br /><br /><br />Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-18975022218378241472011-12-26T11:40:00.001-05:002012-01-20T07:52:51.239-05:00Clementine Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LVfDkvRVlzw/TvihTZM7H4I/AAAAAAAAAes/0ypM-rCq9xE/s1600/IMAG0961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/-LVfDkvRVlzw/TvihTZM7H4I/AAAAAAAAAes/0ypM-rCq9xE/s320/IMAG0961.jpg" width="320" /></a></div><br />Proof that grain free and sugar free is as delicious as can be!<br /><br />Grain-free eating can be very intimidating. For our whole lives we have been eating breads, cereal, pasta, cookies, rice, crackers, and, least we forget, cakes! Of course, this is only the tip of the iceberg of grain-based foods. So, to say that you are going to remove all grain from your diet can seem completely overwhelming. However, it doesn't have to be. Knowledge is power, and perception is reality. My suggestion to you is to <i>learn</i>&nbsp;about how, and why, you can remove and substitute grains before you actually take the actions to do so. Some great sites to get started are:<br /><br /><a href="http://www.marksdailyapple.com/">Mark's Daily Apple</a><br /><a href="http://robbwolf.com/">Robb Wolf</a><br /><br /><br /><br /><a name='more'></a>From there, you can find different websites that have a wealth of recipes that are either grain free and/or grain substitutes. Once you learn more about grain free living you will also notice that there are many traditional foods that we eat that are already grain free! Like Clementine Cake! However, I used a <a href="http://www.realfoodwholehealth.com/2010/12/clementine-cake-gluten-free-dairy-free-delicious/">recipe</a>&nbsp;that also removes the traditional refined sugar and replaced it with natural sugar from maple syrup.<br /><br /><b><i>Clementine Cake</i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3pU6lkQefcI/TvihDN8bj9I/AAAAAAAAAeA/Fa0zTQOLbr0/s1600/IMAG0953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-3pU6lkQefcI/TvihDN8bj9I/AAAAAAAAAeA/Fa0zTQOLbr0/s320/IMAG0953.jpg" width="320" /></a></div><i>The Food</i><br />- 5 whole clementines (organic if possible- citrus can have very nasty chemicals on the peel and we will use the whole fruit)<br />- 6 eggs<br />- 1/4 cup pure maple syrup<br />- 2 tsp vanilla extract<br />- 2 1/3 cups fine almond meal<br />- 1 tsp baking powder<br /><br /><i>The Prep</i><br />Clean clementines (very important, especially if not organic!); wash with natural, bio-degradable soap and rinse thoroughly. If you don't have natural soap, use white vinegar and hot water- place clementines in a non-reactive bowl, pour about 1/4 cup white vinegar over, cover with hot water for about 5 minutes, and rinse thoroughly. <u>DO NOT PEEL</u><br />Put clean clementines in a pot on the stove and cover with cool water<br />Boil water then reduce to simmer for 2 hours, stirring occasionally and adding more water as necessary<br />Remove from hot water and let cool for about 20 minutes<br />Preheat oven to 375 degrees<br />Mix almond meal and baking powder in a medium bowl<br />Grease a bundt pan, springform pan, or loaf pan, lined with parchment (helps removal)<br /><br /><i>The Method</i><br />Cut clementines in half and remove any seeds if necessary<br /><a href="http://3.bp.blogspot.com/-dI3SF3Jucrg/TvihhU9ESsI/AAAAAAAAAe4/xtTbYr8uAoE/s1600/IMAG0954.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://3.bp.blogspot.com/-dI3SF3Jucrg/TvihhU9ESsI/AAAAAAAAAe4/xtTbYr8uAoE/s200/IMAG0954.jpg" width="200" /></a>Put clementines in food processor and process until smooth<br />Taste mixture- if super bitter you may want to add more maple syrup and if super sweet you may want to add less...<br />Add maple syrup and vanilla extract, process again<br />Add eggs while processor is running, one at a time (this is main reason we want to cool the clementines earlier)<br />Mix almond meal mix into clementine mix until incorporated<br />Pour batter into prepared pan<br />Bake for about 45 minutes, checking every 5 minutes after 30 with the toothpick test<br /><a href="http://1.bp.blogspot.com/-u1GaJk8oCaU/TvihjJ8lBuI/AAAAAAAAAfA/1lVIpbXaqS4/s1600/IMAG0958.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://1.bp.blogspot.com/-u1GaJk8oCaU/TvihjJ8lBuI/AAAAAAAAAfA/1lVIpbXaqS4/s200/IMAG0958.jpg" width="200" /></a>*If cake starts to brown too much, cover loosely with foil<br />*The cake should rise in the middle and spring back when done, if you don't have any toothpicks<br />Let the cake cool completely in the pan, then remove and put in the refrigerator<br />*It will deflate slightly, but don't worry!<br />Serve cool or at room temperature, with homemade whipped cream<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fPugC9dfVrE/TvihkXyJz0I/AAAAAAAAAfI/2np9qAFB_n4/s1600/IMAG0959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-fPugC9dfVrE/TvihkXyJz0I/AAAAAAAAAfI/2np9qAFB_n4/s320/IMAG0959.jpg" width="320" /></a></div><br /><i>Enjoy :)</i><br /><i><br /></i><br /><i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/01/pennywise-platter-thursday-119.html">Pennywise Platter</a> and Food Renegade's <a href="http://www.foodrenegade.com/fight-back-friday-january-20th/">Fight Back Friday</a></span></i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com3tag:blogger.com,1999:blog-49117614243077980.post-12930582880567122342011-12-04T19:36:00.000-05:002011-12-04T19:36:47.841-05:00Brussels Sprouts and Bacon<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><img height="224" src="http://blog.romancediamond.com/files/2010/12/happy-holidays.jpg" width="320" /></div><br /><br />Long time no type! Lots of changes in my world over the past month; new job, new apartment (in less than 2 weeks!), new car, new phone, school semester finishing... It's been a little hectic! The new job has me in the car all day and traveling overnight one day a week. Getting ready to move and finishing the school semester has put quite a crunch on time. Shall I mention that I recently ran the <a href="http://www.philadelphiamarathon.com/">Philadelphia Marathon</a>?!? It was a lot of fun; good "bucket list" item to have crossed off :)<br /><br /><br /><a name='more'></a>So back to the blog. <u style="font-style: italic;">I've missed you!!</u>&nbsp;I am excited to finally get back into the blogging world. I love sharing good, wholesome recipes with those who place a high degree of importance on their health and taste buds. With the holiday season in full swing, I'd like to share one of my favorite "new" recipes. I say new because for me, I did not eat Brussels sprouts at this time last year. In fact, Christmas of 2010 was the <i>first time</i>&nbsp;I ever indulged on one of the most delicious vegetables I've been missing for years.<br /><br />Brussels sprouts resemble tiny cabbages, and for good reason! They are a&nbsp;<a href="http://en.wikipedia.org/wiki/Brussels_sprout">cultivar of wild cabbage grown for its edible buds</a>, and nutrient <a href="http://www.marksdailyapple.com/brussels-sprouts/">POWERHOUSE</a>!&nbsp;It is common to see them this time of year because they are a cool season crop. However, most are grown for the frozen-processed market. Lest us forget, though, that <a href="http://health.ninemsn.com.au/whatsgoodforyou/theshow/694154/whats-better-for-you-151-fresh-or-frozen-food">frozen vegetables</a> rank on the same level as fresh in terms of nutritional value! Cautions, however, to any additives and/or growing environment. Also, fresh vegetables tend to roast and saute better, while frozen veggies are better for boiling/blanching, or using in soups and stews. Again, cautions to over cooking any vegetable as will lose nutrients the longer it is cooked. But I digress :)<br /><br />That first recipe last Christmas was Brussels sprouts with browned butter and pecans; utterly delicious. Needless to say, I immediately starting buying the little vegetables every time I was at the supermarket. I experimented with different traditional and inventive ways to prepare them. This classic recipe was so simple and so tasty it quickly won my top vote.<br /><br /><a href="https://lh3.googleusercontent.com/-4Zsivijydis/TXv8i-YMwOI/AAAAAAAAALQ/0YBhLeQ-vZk/s1600/IMAG0361.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="https://lh3.googleusercontent.com/-4Zsivijydis/TXv8i-YMwOI/AAAAAAAAALQ/0YBhLeQ-vZk/s200/IMAG0361.jpg" width="200" /></a><b><i>Brussels Sprouts with Bacon</i></b><br /><i>The Food</i><br />- 1 pound Brussels sprouts, cleaned and quartered<br />- 2 tbs basting oil (I used one infused with garlic and herbs)<br />- 6 strips of bacon<br />- Salt and pepper to taste*<br /><br /><i>The Prep</i><br />Preheat the oven to 400 degrees<br /><a href="https://lh4.googleusercontent.com/-SDfS8hqxXCU/TXv8knAyIpI/AAAAAAAAALY/PFaKlxgnNWQ/s1600/IMAG0363.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="https://lh4.googleusercontent.com/-SDfS8hqxXCU/TXv8knAyIpI/AAAAAAAAALY/PFaKlxgnNWQ/s200/IMAG0363.jpg" width="200" /></a>Fry the bacon in a cast iron dutch oven<br />Drain the fat, leaving about 1 tbs in the pan<br />Crumble the bacon<br /><br /><i>The Method</i><br />Toss the Brussels with the basting oil and bacon bits<br />*Add salt and pepper to taste (use less/no salt if your bacon is high in sodium)<br />Pour into cast iron dutch oven<br /><a href="https://lh6.googleusercontent.com/-l73U8kcnp-0/TXv8mgwQBzI/AAAAAAAAALg/k9uqTxQ5XOM/s1600/IMAG0369.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="https://lh6.googleusercontent.com/-l73U8kcnp-0/TXv8mgwQBzI/AAAAAAAAALg/k9uqTxQ5XOM/s200/IMAG0369.jpg" width="200" /></a>Place in oven, uncovered, for 30-40 minutes until the Brussels are fork tender, stirring one to two times to ensure all Brussels get roasted and the fat gets mixed in<br />Serve hot alongside a nice duck breast, pot roast, rack of lamb, and any other delicious cut of holiday meat you serve up!<br /><br /><i>Enjoy :)</i><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-9j9ArdkpsVc/TXv8n7stYQI/AAAAAAAAALk/dExCLtReHxM/s1600/IMAG0370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://lh4.googleusercontent.com/-9j9ArdkpsVc/TXv8n7stYQI/AAAAAAAAALk/dExCLtReHxM/s320/IMAG0370.jpg" width="320" /></a></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-81726716511157179372011-11-06T19:10:00.001-05:002011-11-06T19:10:26.868-05:00"Make it Paleo" Book Review!<div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RNORBqU94ko/TrchrH604tI/AAAAAAAAAZE/_BDdd_bf6Do/s1600/Make+It+Paleo+-+Final+Cover+WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RNORBqU94ko/TrchrH604tI/AAAAAAAAAZE/_BDdd_bf6Do/s320/Make+It+Paleo+-+Final+Cover+WEB.jpg" width="250" /></a></div><br /></div>The wait stops here! For the past few months you have seen the cover of a long anticipated cookbook from Paleo&nbsp;connoisseur's&nbsp;Bill Staley and Hayley Mason, who started an absolutely outstanding blog, <a href="http://www.primal-palate.com/">The Food Lovers Primal Palate</a>. Some of you many have even clicked on the book and checked out the site. Maybe even looked at the book preview. Well, I am here to tell you, <a href="http://www.makeitpaleo.com/">Make it Paleo</a> is worth every penny, and then some!<br /><div><br /></div><div><br /><a name='more'></a>First, I would like to start by saying that Bill and Hayley's blog is definitely in my top 3 paleo sites, next to <a href="http://www.marksdailyapple.com/">Mark's Daily Apple</a> and <a href="http://www.health-bent.com/">Health-Bent</a>. I have never come across a recipe on their site that I was disappointed in, and their book is no different. I was immediately impressed that the recipes in the book mimic the layout on the site. The recipes are very easy to read, and none look overwhelming. And <i>every</i>&nbsp;recipe has a picture. Perfect!</div><div><br /></div><div>The book is broken down into manageable, sensible sections, starting with fabulous Introduction and The Paleo Kitchen sections. I love that all of the language in the book is casual yet professional; it is very easy and enjoyable to read. The little "story" in the beginning of most recipes really adds an element of personality and makes it personal. And did I mention the pictures?!? They are outstanding. They absolutely make you drool in your seat. Too many cookbooks underestimate the importance of pictures. Bill and Hayley, thank you!</div><div><br /></div><div>Another aspect that I really appreciate in the book are the page references. By giving a simple recipe in the Appetizers section and referring to the accompanying sauce in the Sauces and Dressing section makes both recipes less intimidating. Also, it is easier to "dog ear" individual recipes then tag a page with multiple recipes when you only want to follow&nbsp;<i>one</i>&nbsp;of those recipes<i>.</i>&nbsp;In my humble opinion, at least.&nbsp;</div><div><br /></div><div>Now, a good book review would not be complete without some constructive remarks. Considering that I sincerely hope they do another cookbook in the future, I would love to make a few suggestions. First, in some of the pictures the portions (most notably the front cover and some of the salads) look a little small. Most paleo-ians have pretty generous&nbsp;appetites! Next, consistency in the ingredient list might make it a bit easier on "new" cooks. One recipe calls for "1 lb cooked shrimp, diced", and then the first two steps in the process has you cooking the shrimp and a later step calls you to dice the shrimp. Attention to details like that makes fabulous cookbooks like this exemplary.&nbsp;</div><div><br /></div><div>This book is sitting (open) on my counter with dozens of pink Post-its sticking out the top of recipes that I am dying to try. There is a taste for every palate and a recipe for every skill level.&nbsp;I feel confident that I can make any recipe in this book and serve it to any person who walks through my front door, paleo or not! Looks like I've got Christmas gifts for the family covered ;)<br /><br /><i>Enjoy :)</i></div>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-84624887365969724812011-10-29T18:41:00.000-04:002012-03-01T21:15:59.560-05:00Roasted Beets, Eggplant, Onions & Scallions<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-etr5DV8RNI4/Tl0bxnxpJvI/AAAAAAAAAV4/HSYsnC3QcqY/s1600/IMAG0711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://4.bp.blogspot.com/-etr5DV8RNI4/Tl0bxnxpJvI/AAAAAAAAAV4/HSYsnC3QcqY/s320/IMAG0711.jpg" width="320" /></a></div><br />Yep, another beet recipe! A little different that the last recipe, but equally as delicious. At first I was starting to get overwhelmed with the amount of beets I have been getting from the CSA, but I have really grown to like them. And these dishes freeze well which will come in handy when winter comes!<br /><br /><br /><a name='more'></a>Beets are very earthy and go really well with beef or pork. Start this dinner with a light arugula and pear salad with toasted walnuts and crumbled bleu cheese tossed in a balsamic vinaigrette. Pair with a glass of Cabernet Sauvignon and enjoy!<br /><br /><b><i>Roasted Beets, Eggplant, Onions &amp; Scallions</i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_xsI9km_Agg/Tl0buGrYt0I/AAAAAAAAAVo/RytmX7QOVgI/s1600/IMAG0696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-_xsI9km_Agg/Tl0buGrYt0I/AAAAAAAAAVo/RytmX7QOVgI/s320/IMAG0696.jpg" width="320" /></a></div><i>The Food</i></div><div style="text-align: left;">- 3 Onions, sliced<br />- 2 tbs olive oil<br />- 1/4 tsp sea salt<br />- 4 medium beets, diced<br />- 4 eggplant, diced (about same amount as beets)<br />- 2 tbs olive oil<br />- 1/2 tsp savory<br />- 1/2 tsp garlic powder<br />- 1/4 tsp coriander<br /><a href="http://1.bp.blogspot.com/-i7tiXDm6BbY/Tl0buzo89iI/AAAAAAAAAVs/ykuiy0XfBI4/s1600/IMAG0705.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="151" src="http://1.bp.blogspot.com/-i7tiXDm6BbY/Tl0buzo89iI/AAAAAAAAAVs/ykuiy0XfBI4/s200/IMAG0705.jpg" width="200" /></a>- 1 scallion, green ends sliced<br /><br /><i>The Prep</i><br />Preheat oven to 400 degrees<br />Put sliced onions, 2 tablespoons of oil, and 1/4 teaspoon of salt in a bowl and mix<br />Put diced beets, eggplant, 2 tablespoons of oil and rest of spices in a&nbsp;separate&nbsp;bowl and mix<br /><br /><i>The Method</i><br /><a href="http://4.bp.blogspot.com/-Q6ftS8O-UD0/Tl0bv5tuPII/AAAAAAAAAVw/h1uNq8b78jw/s1600/IMAG0706.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://4.bp.blogspot.com/-Q6ftS8O-UD0/Tl0bv5tuPII/AAAAAAAAAVw/h1uNq8b78jw/s200/IMAG0706.jpg" width="200" /></a>Put the onions in a baking dish on a single layer in the oven for about 30 minutes, stirring about twice<br />Add beets and eggplant to top of onions and cover<br />Stir after 20 minutes<br />Stir another 20 minutes later and check beets to see if done (fork will pierce easily)<br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oFij6hvFAoo/Tl0bwjKjzOI/AAAAAAAAAV0/gLVHsaUch8M/s1600/IMAG0710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-oFij6hvFAoo/Tl0bwjKjzOI/AAAAAAAAAV0/gLVHsaUch8M/s320/IMAG0710.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><i>Enjoy :)</i><br /><i><br /></i><br /><i><span style="font-size: x-small;">This post is part of The Nourishing Gourmet's <a href="http://www.thenourishinggourmet.com/2012/03/pennywise-platter-thursday-31.html">Pennywise Platter</a>.</span></i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-25302105721806827072011-10-14T20:49:00.000-04:002011-10-14T20:49:40.001-04:00Paleo Portuguese Kale Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--ahxYVbwkgM/TpjXkSeFjdI/AAAAAAAAAXY/CIaMFGm0x7U/s1600/Celeriac-1-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--ahxYVbwkgM/TpjXkSeFjdI/AAAAAAAAAXY/CIaMFGm0x7U/s320/Celeriac-1-.jpg" width="252" /></a></div><br />What is that?!? Celery, silly! No, I did not take this picture, but I like this one because it shows you the coolest component of our recipe today. Celeriac, aka celery root, is a super delicious vegetable that lent itself&nbsp;exceptionally&nbsp;well to this soup. Sometimes I think the gnarliest looking foods make for the best!<br /><br /><br /><a name='more'></a>One of the coolest things about food is that it is what you make it. Pun intended. The fun about paleo foods is showing other people how you can take traditional, conventional foods and recreate them in tasty and much healthier ways. Portuguese Kale Soup traditionally uses beans and white potatoes. Well, take those out and you just have sausage, kale, broth, and some veggies. Perfect! Add some&nbsp;celeriac&nbsp;root in there (it might look scary, but it is <i>awesome</i>) to expand your&nbsp;palette&nbsp;and the depth of this dish. Plus, who doesn't love a nice hot soup on a chilling Autumn day?<br /><br /><b><i>Paleo Portuguese Kale Soup</i></b><br /><i>The Food</i><br />- 1lb Sweet Italian turkey sausage, sliced into medallions<br />- 1 bunch of kale, torn<br />- 1 onion, chopped<br />- 32oz chicken stock<br />- 1 1/2 cups water (as much needed)<br />- 1 large&nbsp;celeriac&nbsp;root, peeled and chopped<br />- Garlic powder<br />- Thyme<br />- Parsley<br />- Paprika<br />- Oil<br /><br /><i>The Prep</i><br />Tear stems/thick veins from kale<br /><br /><i>The Method</i><br />Heat about 1-2 tbs oil in a stock pot over medium heat<br />Add onions and cook for about 2 minutes, stirring so not to brown but let get soft<br />Add sausage and cook for about 5 minutes, making sure the outside of the sausage is getting browned<br />Add&nbsp;celeriac&nbsp;and cook about 10 minutes, stirring everything pretty consistently<br />Add stock and spices to taste<br />Add kale<br />Add water until everything is just covered; give it a good stir<br />Cover the pot and let everything cook for about 20 minutes, or until sausage is cooked through and&nbsp;celeriac&nbsp;is pierced easily with a fork<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vGjFY2xhC0s/TpjWbeFy5II/AAAAAAAAAXQ/kpOo2qx-8jY/s1600/IMAG0812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vGjFY2xhC0s/TpjWbeFy5II/AAAAAAAAAXQ/kpOo2qx-8jY/s320/IMAG0812.jpg" width="255" /></a></div><br /><i>Enjoy :)</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-45945923643196847782011-10-02T19:33:00.001-04:002011-10-02T19:33:51.511-04:00Dinner fit for a Queen<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z3UewJzdTcU/Tl0cxotg6SI/AAAAAAAAAW0/6IYZtzYHDxg/s1600/IMAG0774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-z3UewJzdTcU/Tl0cxotg6SI/AAAAAAAAAW0/6IYZtzYHDxg/s320/IMAG0774.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Well hello! Long time no talk :( I'm just stopping in for a quick visit, though. Over the next month I will be a little hard pressed for time. But I can't just leave ya high and dry! You guys are the reason that I do what I do. I appreciate your support and you are essential to the success of this site :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I would also like to thank you guys for helping me clench a copy of <a href="http://www.primal-palate.com/">The Food Lovers Primal Palate</a>'s new book <a href="http://www.makeitpaleo.com/">Make it Paleo</a>. I am holding my breath that by the time I get it I will finally have some time to cook! I can't wait!</div><br />Today's food features a delicious menu fit for a queen (me! haha). Bacon wrapped filet mignon topped with mushroom&nbsp;ragout, green beans with maple candied toasted almonds and dried cranberries, and garlic roasted blue fingerling potatoes, finished off with a glass of Cabernet Sauvignon.<br /><br />Yes, my friends, you <i>should</i>&nbsp;treat yourself to a ridiculously fulfilling, nutritious, exceptional meal whenever time, money and resources allow you. Now excuse me, I have some food to&nbsp;immensely&nbsp;enjoy :)<br /><br /><br />Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0tag:blogger.com,1999:blog-49117614243077980.post-29842276997826287502011-09-15T18:30:00.001-04:002011-09-16T20:13:39.040-04:00Beef Medley<div class="" style="clear: both; text-align: left;">Let me start of with yes, I know white starchy potatoes don't have much of a place in Paleo cooking. However, I keep getting these gorgeous new potatoes from my CSA every pick up for the last month, and I <i>can't</i>&nbsp;throw them out (and I bet sweet potatoes would be a super sweet substitute :) So we finally got our first cold snap this afternoon (Fall is so close I can smell it!) and this recipe just seemed so fitting. Besides, for someone who's working out pretty intensely on a weekly basis would totally benefit from a protein-carb-fat dense meal such as this!</div><div class="" style="clear: both; text-align: left;"><b><i><br /></i></b></div><div class="" style="clear: both; text-align: left;"><b><i>Beef Medley</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dkV5q6hG9bM/Tl0cZ4mbcPI/AAAAAAAAAWY/UUfbqsSWX_k/s1600/IMAG0728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-dkV5q6hG9bM/Tl0cZ4mbcPI/AAAAAAAAAWY/UUfbqsSWX_k/s320/IMAG0728.jpg" width="320" /></a></div><a name='more'></a><i>The Food</i><br /><div class="" style="clear: both; text-align: left;">- 2 pounds beef stew cubes</div><div class="" style="clear: both; text-align: left;">- 1 onion</div><div class="" style="clear: both; text-align: left;">- 2 pounds new potatoes, quartered</div><div class="" style="clear: both; text-align: left;">- 1 onion, large dice</div><div class="" style="clear: both; text-align: left;">- 4 cloves garlic, chopped</div><div class="" style="clear: both; text-align: left;">- 2 bell peppers, chopped</div><div class="" style="clear: both; text-align: left;">- 2 tbs&nbsp;Worcestershire&nbsp;sauce</div><div class="" style="clear: both; text-align: left;">- 1 tbs rosemary</div><div class="" style="clear: both; text-align: left;">- 1/2 tbs thyme</div><div class="separator" style="clear: both; text-align: left;">- Salt &amp; Pepper</div><div class="" style="clear: both; text-align: left;">- Butter</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>The Prep</i></div><div class="" style="clear: both; text-align: left;">Wash and quarter potatoes, so they are all in the same size (about same size as meat, maybe a bit smaller)</div><div class="" style="clear: both; text-align: left;">Chop peppers into big chunks, about the size of the potatoes</div><div class="" style="clear: both; text-align: left;">Salt and pepper beef cubes to taste</div><div class="" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-xyK6--L3uvA/Tl0cap4BeBI/AAAAAAAAAWc/lQ0dUL_ogZY/s1600/IMAG0729.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="119" src="http://1.bp.blogspot.com/-xyK6--L3uvA/Tl0cap4BeBI/AAAAAAAAAWc/lQ0dUL_ogZY/s200/IMAG0729.jpg" width="200" /></a>Preheat oven to 375 degrees</div><div class="" style="clear: both; text-align: left;"><i>The Method</i></div><div class="" style="clear: both; text-align: left;">Heat about 1 tbs of butter in a cast iron skillet over medium-high heat</div><div class="" style="clear: both; text-align: left;">Sear meat in batches until brown on all sides, adding more butter if necessary</div><div class="" style="clear: both; text-align: left;">Set meat aside</div><div class="" style="clear: both; text-align: left;">Heat another tablespoon of butter in skillet over medium heat</div><div class="" style="clear: both; text-align: left;">Cook onions and garlic until onions are soft, slightly translucent, and&nbsp;fragrant</div><div class="" style="clear: both; text-align: left;">Add potatoes, peppers, and meat to skillet</div><div class="" style="clear: both; text-align: left;">Add Worcestershire sauce, rosemary, and thyme</div><div class="" style="clear: both; text-align: left;">Mix so everything is incorporated, add more salt and pepper if desired</div><div class="" style="clear: both; text-align: left;">Cover and put in oven for about 45 minutes, until meat and potatoes are fork tender</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wKXzbZ5SvaE/Tl0cbbNzanI/AAAAAAAAAWg/gfGIDE6HHTc/s1600/IMAG0731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-wKXzbZ5SvaE/Tl0cbbNzanI/AAAAAAAAAWg/gfGIDE6HHTc/s320/IMAG0731.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Enjoy :)</i></div><br />PS- I apologize that this post is basically just a recipe. As mentioned last week I am pretty bogged down the next few weeks between school work and work-work. Bare with me and before you know it, we'll have nutrition information coming out the wazoo :)<br /><br /><i>This post is part of Food Renegades <a href="http://www.foodrenegade.com/fight-back-friday-september-16th/">Fight Back Friday</a>.</i>Bonnie Kizishttps://plus.google.com/100912212226671823817noreply@blogger.com0